(E00k  100k 


fatral  lapttist 


Home  51132 
Wlshre  1500 


P.  S.  STEVENS 


West  Lake  Realty  Co. 

692    South    Alvarado    Street 
West  Lake  and  Wilshire  Property 


Money  to  Loan 
Investments 


Exchanges,  Rentals 
Insurance 


Temple  1500 


Home  E  1132 


Wm.  Fleming  &  Co. 


Carpenters  .and    Builders 

Plans    and    Estimates    Furnished 

Plumbing  and  Painting 

Jobbing  in  all  its  Branches 
692  So.  Alvarado  St.  Los  Angeles,  Cal. 


The  Hughes 
Wall  Bed 

A  Money  Saver 
Manufadlured  by 

Hughes  Mfg. 
&  Lbr.  Co. 

1430  S.  Alameda  St. 
Los  Angeles,  Cal. 


:,  | 


» •-»  n  n  n  i 


A  Good  Cook 


A  Good  Stove 


VOLLMER- 

JANTZEN 

CO. 

will  furnish  a 
Good  Stove 

and  the  necessary 
Cooking  Utensils 

to   make  the    kitchen   a 
pleasant      place     to    be 


China,  Cut  Glass 
and  Silverware 

A  Good  Refrigerator 

is  essential  to  every  well-ap- 
pointed kitchen.  You  will 
find  a  large  assortment  here 
that  will  keep  your  dainty 
dishes  cool  and  appetizing. 
Glad  to  have  you  walk 
through  our  store 

VOLLMER-JANTZEN  CO. 

N.  E.  COR.  SEVENTH  AND  HILL  STS. 


Los  Angeles  Creamery  Co. 

Producers,  Manufacturers  and  Dealers  in 

All  Dairy  Products 

Wholesale  and  Retail 
Main  OfHce,  1120-1198  Towne  Ave. 

"Phones  Main  7724,  Home  10753 
Butter  Dept.,  7th  and  San  Julian  Ice  Cream  Dept.,  656  San  Julian 


Phones  Main  2500,  Home  F2719 


Phones  Main  895,  Home  F6863 


C.  Ganahl  Lumber  Co 

Established  1884         Incorporated  1903 

LOS  ANGELES,  CAL. 


LOS  ANGELES  YARDS 

First  and  Vignes  Streets 

Washington  St.  and  Grand  Ave. 

Central  Ave.  and  58th  St. 

Pasadena  Ave.  and  Ave.  19 


WHOLESALE  YARD 
Redondo.  Cal. 
YARDS  AT 

Inglewood,      Anaheim,     Glendale 
California 


Vegatine 

A  Perfed:  Shortening 

Unsurpassed  for  making  Cakes 
Pie      Crust     and     all     Pastry 

Two    Weeks     Fresher    than 
Eastern   Products 


When  you  want 
to  rent,  be  sure  to 
get  a  li£l  from  our 
Rental  Department 

We  save  you  Time  and  Trouble 

MINES  &  PARISH  353  SO.  HILL  ST. 


MINES  So  PARISH 

REAL  ESTATE  AGENTS 
353  S.HILL  STREET 


'  Aft 


A 


(E^ntrai 


GJljurdj 


IGna,  Angplrs,  (Eal. 


RIGHT  WAY 


Jew 


WRONG  WAY 


Standard  Central  Needle  Machine 

Just  Patented        It  is  the  only  Machine  giving  the  RIGHT  POSITION 

Compare  the  Two 
WHICH  IS  BEST  FOR  COMFORT  AND  HEALTH? 

Ask  any  Dodlor  STANDARD  always  the  BEST 

Standard  Sewing  Machine  Company 
F  2253  248  S.  Broadway  Main  4389 


Albert  E.  Nicholls,  Pres. 

D.   E.   Loomis,  Vice-President 


J.  E.  Loomis,  Secretary 
W.   D.   Hammell,   Treasurer 


<Bn. 


(Incorporated) 
Capital  Stock  $100,000 

an&  iSrtatl  (Coal,  Ifaij,  Okattt 

1128-1140   San  Pdero  St., 


Broadway  4011 
Home   10969 


LOS    ANGELES,    CAL 


THE  FIRST  NATIONAL  BANK  OF  LOS  AlNGELES 

STATEMENT   OF    CONDITION    AT    CLOSE    OF    BUSINESS 
MARCH  7,   1911 

I.I  AIIIMTIKS 

Capital     Stock     $1,500,000.00 

Surplus   and  Undi- 
vided   Profits     2.306.K00.17 

Circulation     1,150,000.00 

Reserved   for   Taxes..  9.740.00 

Deposits 


KKSOl  IU  KS 

Loans   and    Dis- 
counts      $12,013,309.92 

Bonds,  Securities,  etc 
(Bonds   only;     .... 

U.  S.  Bonds  to  Se- 
cure Circulation  . 

Premium    on    U.    S. 
Bonds     

Customers  Liability 
Under  Letters  of 
Credit  

Cash  and  Sight  Ex- 
change   


1.272,325.00 
1,250,000.00 

NONE 


Total 


Total 


REV.   ARTHUR   S.   PHELPS,   PASTOR. 


"Reading  maketh  a  full  man,"  Lord  Bacon  said, 
Though    most  would    have   put   the   word   "eating"   instead; 
But  he  must  have  referred  to  a  cookbook  receipt, 
Where,  'tis  plain  to  be  seen,  that  to  read  means  to  eat. 

But    if    Bacon    meant    intellectual    fullness,    and    thought    reading   of 

books   would   cure    mental   dullness, 
Then   let  us  remember  fish  feeds  the  brain, 
And  turn   to  our  fish  receipts   (though  with   Mark  Twain, 
If  fish  feeds  the  brain,  when  everything  fails, 
To  some  of  our  friends  we  would  recommend  whale!) 

Tf  a   quarrel   arises   'twixt   husband  and  wife 
And  cloud   sof  debate  lower,  threatening  strife, 

Instead  of  debating — though,  perhaps,  you   would  risk  it — 

1    recommend  some  of  Samantha's  cream  biscuit. 

If  you  can't  collect  debt  sand  your  friends  prove  a  sinner, 

Would  you  make   him   good  natured,  invite  him   to   dinner! 
If   your   birthright    is    stollen,   your    brother    distressing, 
Feed  Esan  with  pottage,  and  with  meal  buy  a  blessing. 

But   what   need   to   say   more,   or   fall   to   repeating. 

When  "the  proof  of  the  pudding  is  found  in  the  eating?" 

A.  S.  P. 


MIX  THEM  UP 

With  sixty  millions  of  others  and  you  can  find  them  again,  for 
somehow  they  will  be  on  top.  This  is  said  of  the 

ISAACS- WOO DBURY  GRADUATES 

For  they  have  practical  knowledge  in  their  heads,  love  in  their 
hearts,  skill  in  their  hands  and  health  in  their  bodies.  This  school 
develops  these  qualities  in  young  people.  We  give  them  a  business 
education,  train  them  for  efficient  business  service,  introduce  and 
recommend  them  to  business  men,  let  them  use  our  name  as  refer- 
ence— all  this  and  more.  Eight  to  twelve  months  of  THIS  training 
is  worth  much  more  for  practical  purposes  than  a  four  year's  Latin 
or  "cultural"  course. 

NOW  IS  A  GOOD  TIME 

To  begin  a  course  of  study  with  us.  School  in  session  during  entire 
year.  Enrollments  every  day.  Each  student  makes  progress  accord- 
ing to  his  ability. 

Write,  phone,  or  call  for  catalogue;  27th  year.  F1850;  Main,  2305. 


v_^X 

Leader    Since   1884 

FIFTH  FLOOR,  HAMBURGER  BLDG.,  LOS  ANGELES 

Edward  King  Isaacs.  President.  M.  E.  AUSTIN,  Vice-President. 

Mary   C    Askew,   Secretary. 


Phones:     EXCHANGE   10282 


MAIN  830 


Bonnie  Brae  Market  House 

Dealers  in  All  Kinds  of 

Fresh  and  Smoked  Meats 
Staple  and  Fancy  Groceries 


2106-8   WEST   SEVENTH    ST. 


LEO  Mayer,  Prop. 


LOS  ANGELES,  CAL. 


West  Coast  Seed  House 

Importers  and  Dealers  in 
Bulbs,  Plants,  Nursery  Stock 

SEEDS 

Fertilizers,  Lawn  Mower-*,  Rol- 
lers, Tools  and  Everything  for 
the  Garden 

Incubators  and  Brooders  and 
all  kinds  of  Stock  and  Poultry 
Supplies 

Telephones: 

Home    F-5381  Main   5631 

111-113-115   Winston    St., 
LOS    ANGELES,    CAL. 


Phones— West  365;  Home  73778 

Pico    Heights 
Furniture  Co. 

H.  F.  &  C.  H.  Brainard,  Props. 

Chairs  and  Tables  rented.  Fur- 
niture  Repaired. 

2668-70    W.    Pico    St. 


"Hail,  Soup!     Thou  harbinger  of  full  orbed  dinner." 

CREAM  OF  TOMATO  SOUP. 

Put  into  a  sauce  pan  one  pint  of  strained  tomatoes;  add  a  sliced  onion,  a 
bay  leaf  and  a  small  piece  of  mace.  Cover  the  sauce  pan  and  cook  for  five 
minutes.  Put  into  a  double  boiler  a  quart  of  milk  and  stir  until  thick  and 
smooth.  Strain  the  tomatoes  into  a  soup  tureen ;  add  a  salt  spoon  of  soda ;  season 
with  salt  and  pepper;  stir,  and  when  frothy  add  hostily  the  thickened  milk.  Stir 
just  enough  to  mix  and  serve. 

NOODLES  FOR  SOUP. 

Beat  1  egg  light,  add  pinch  of  salt  and  flour  enough  to  make  very  stiff 
dough,  roll  out  very  thin,  dredge  with  flour  to  keep  from  sticking;  let  it  remain 
on  board  for  an  hour,  then  roll  up  tightly  like  a  sheet  of  music, — begin  at  the 
end  and  slice  into  slips  as  thin  as  straws.  Shortly  before  serving  add  to  the 
soup.  Keep  well  floured  or  they  will  stick.  If  boiled  too  long  they  will  go  to 
pieces. 

*      ESCALLOPED  CORN. 

One  can  corn;  eight  crackers,  grated  fine;  large  lump  of  butter;  one  beaten 
egg;  one  cup  milk.  Bake  thirty  minutes. 

OYSTER  SOUP. 

Put  one  quart  of  boiling  water  in  a  kettle,  then  one  quart  of  rich  milk; 
stir  in  one  teacup  of  rolled  cracker  crumbs,  seasoned  with  pepper  and  salt  to 
taste.  When  all  comes  to  a  boil,  add  one  quart  of  nice  fresh  oysters;  stir  well 
to  keep  from  scorching;  then  add  a  piece  of  sweet  butter  about  the  size  of  an 
egg;  let  it  boil  up  once  only,  then  pour  into  tureen  immediately  and  send  to 
table.  Skirri  before  adding  the  butter. 

POTATO    SOUP. 

Three  medium  sized  potatoes;  one  medium  sized  onion.  Place  in.  kettle 
and  boil  thoroughly ;  mash  through  a  strainer ;  take  a  spoonful  of  butter ; 
brown  with  a  spoonful  of  flour;  add  to  this  a  pint  of  milk.  Cook  until  thick 
and  add  to  the  potato  mixture. 

CREAM   TOMATO    SOUP. 

One  quart  of  tomatoes  (canned)  ;  one  onion. 

Boil;  rub  through  sieve;  season  with  salt  and  pepper.  Heat  one  quart 
milk  to  boiling  point;  add  two  teaspoons  butter.  Add  to  hot  tomatoes  one- 
half  teaspoon  soda;  stir  well,  and  then  add  hot  milk.  Serve  immediately  with 
salted  wafers. 

1 


BEEF    AND    VEGETABLE    SOUP. 

Boil  soup  bone  or  meat  day  before  wanting  it.  Skim  grease  off  next  day 
and  melt  jelly.  Add  salt  and  pepper  to  taste.  Add  one  carrot,  one  onion,  one 
turnip,  two  potatoes,  one  head  celery,  and  a  very  little  cabbage,  cut  small. 
(For  three  people.) 

Boil  for  five  hours. 


"Hospitality  should  be  classed  among  the  cardinal  virtues." 

BROILED   WHITE    FISH. 

Clean,  split  down  the  back,  and  let  stand  in  salted  water  for  several  hours; 
wipe  dry,  and  place  on  a  well-greased  gridiron  over  hot  coals,  sprinkling  with 
salt  and  pepper.  Put  flesh  side  down  at  first,  and  when  nicely  browned,  turn 
carefully  on  the  other  side.  Cook  for  twenty  or  thirty  minutes  or  until  nicely 
browned. 

BAKED    FISH. 

Take  a  large,  fine  fish,  nicely  cleaned;  fill  with  dressing  made  as  for  turkey; 
wind  a  string  around  the  fish;  lay  pieces  of  sliced  pork  over  it;  sprinkle  with 
water,  pepper  and  salat  and  grated  bread-crumbs ;  pour  hot  water  in  pan ;  baste 
often ;  serve  with  butter  sauce. 

FISH   CREAMS. 

One  pound  of  halibut;  boil  and  pick  apart.  Mash  this  fine;  add  the  un- 
beaten whites  of  two  eggs  and  mix  thoroughly;  season  with  1  teaspoon  salt, 
dash  of  pepper  and  2  tablespoons  cream;  pack  into  small  moulds  and  steam 
20  mfnutes;  turn  onto  heated  dish  and  serve  with  the  following  sauce:  One 
tablespoon  butter  and  1  of  flour;  cream  together  and  add  gradually  1-2  pint 
of  boiling  water;  let  boil;  remove  this  from  stove  and  add  the  yolk  of  one 
egg.  In  another  pan  put  1  sliced  onion,  1  bay  leaf  and  4  tablespoons  vinegar; 
let  this  stand  over  fire  until  it  is  reduced  one-half. 

CREAMED  OYSTERS 

Two  heaping  tablespoons  butter,  six  level  tablespoons  flour,  one  pint 
milk,  one  pint  oysters.  Melt  butter,  add  flour  and  cook  two  or  three  minutes — 
add  milk  and  stir  until  it  boils;  add  salt  and  black  pepper  a  little  paprika  and 
one -half  teaspoon  Worcestershire  sauce.  Then  add  oysters  and  let  bubble. 

SCALLOPED   OYSTERS 

Fill  your  baking  dish  with  picked    (not  ground)    baker's  bread.     Wash, 

2 


drain  and  chop  your  oysters.  Season  bread  crumbs  with  salt  and  pepper  and 
pour  over  them  enough  melted  butter  to  slightly  moisten.  Put  alternate  layers 
of  crumbs  and  oysters  to  fill  dish  and  dot  with  bits  of  butter;  bake  in  moder- 
ately quick  oven  about  twenty  minutes. 

CODFISH    BALLS 

A  piece  of  codfish  (about  the  size  of  hand),  six  or  seven  large  potatoes, 
boil  together  (without  freshening),  mash  together  —  let  stand  until*  morning, 
then  heat  and  stir  in  one  egg,  use  a  spoon  to  form  balls  and  drop  into  boiling 
fat. 

OYSTER  PIE. 

Spread  a  rich  puff  paste  over  a  deep  pie  plate  (the  sides  and  edge  —  not  the 
bottom)  ;  drain  the  liquor  from  large,  fine  oysters;  put  them  into  a  pan  and 
season  with  pepper,  salt,  spice  and  butter;  have  ready  the  yolks  of  three  hard- 
boiled  eggs,  chopped  fine,  and  some  grated  bread  crumbs;  pour  the  oysters  into 
the  dish,  strew  over  them  the  chopped  egg  and  bread-crumbs,  roll  out  the  lid 
of  the  pie;  after  putting  in  a  little  flour  and  half  cup  of  cream,  put  on  the 
lid  and  bake  in  a  quick  oven  till  the  crust  is  done. 

SALMON   LOAF. 

One  large  can  salmon  ;  one  cup  bread  crumbs  ;  four  or  five  eggs,  beaten 
well;  salt,  pepper  and  lemon  juice;  one  tablespoonful  butter.  Put  in  buttered 
cones  and  steam  two  hours. 

SAUCE   FOR  BAKED   FISH. 

One  pint  milk,  1  large  slice  onion,  chopped  fine,  2  sprigs  parsley,  1  table- 
spoon butter,  1  heaping  teaspoon  flour,  let  come  to  a  boil  and  pour  over  the 
fish;  stir  flour  to  a  smooth  paste  with  a  little  water  before  adding. 

LITTLE   PIGS   IN   BLANKETS. 

Take  large  oysters,  wrap  each  one  in  a  slice  of  bacon,  cut  very  thin,  fasten 
with  little  wooden  skewers;  fry  quickly  in  a  hot  pan  and  serve  on  toast. 


"Not  meats  but  cheerfulness  makes  the  feast." 

* 

GERMAN    POT    ROAST 

Beef  —  soak  in  one-half  water  and  one-half  vinegar  for  four  hours;  put  fat 
in  bottom  of  pot  and  slice  of  onion;  brown  meat  in  this  which  has  been  rolled 
in  flour;  cover  with  vinegar  and  water,  flavor  with  bay-leaves,  cloves  and 
mace  and  cook  until  tender. 


BAKED    HAM 

Soak  ham  over  night.  In  the  morning  scrub  it  clean  with  brush  in  cold 
water.  Place  ham  in  boiler  skin  side  down,  well  covered  with  cold  water. 
Add  to  the  water:  one  gill  cider  vinegar,  one  gill  taragon  vinegar,  one-half 
small  chili  pepper,  one  lemon — quartered,  one  large  Spanish  onion,  three  bay- 
leaves.  Let  it  boil  slowly  for  six  hours  for  ordinary  size  ham.  Remove  from 
stove  and  let  stand  in  the  water  until  cool ;  lift  out  and  remove  rind ;  sprinkle 
fat  with  sugar  and  crumbs  and  insert  some  whole  cloves;  place  in  moderate 
oven  to  brown  lightly;  stand  in  cool  place  two  days  before  serving. 

PEPPER  RAQUOT 

Cut  two  pounds  of  beef  or  veal  into  inch  blocks  and  roll  them  in  flour; 
put  into  a  saucepan  a  large  tablespoon  of  drippings  and  when  hot  add  the 
floured  meat,  turning  the  latter  till  very  thoroughly  browned  all  over.  Now 
stir  into  the  fat  in  the  pan  one  tablespoonful  of  flour,  and  when  smooth,  add  one 
tablespoonful  of  salt,  a  saltspoon  of  pepper,  a  large  onion  sliced,  two  bay- 
leaves,  one  teacupful  of  stock  or  water,  and  two  large  fresh  tomatoes,  or  a 
coffee-cupful  of  canned  ones;  stir  gently  until  boiling  and  then  add  six  good 
sized  fresh  sweet  green  peppers,  cut  in  strips,  all  seeds  and  ribs  having  been 
discarded ;  cover  and  simmer  an  hour  and  a  half  or  until  meat  is  tender. 

SAUSAGE 

Take  a  shoulder  of  pork,  chop  and  weigh;  to  each  pound  of  meat  allow 
full  teaspoon  black  pepper,  one  smooth  teaspoon  salt,  three  heaping  teaspoons 
sage  and  a  little  cayenne  pepper  (about  one-third  teaspoon  to  5  Ibs.) 

PRESSED    VEAL    AND    CORNED    BEEF    LOAF. 

Same  amount  veal  as  of  corned  beef.  Boil  till  tender,  separately.  Grind, 
keeping  separate.  Into  the  veal  liquor  put  six  sheets  French  gelatine,  and 
melt  thoroughly.  Moisten  all  the  ground  meat  with  this,  peppering  the 
corned  beef  and  salting  and  peppering  the  veal.  Put  layer  of  meat  into  pan 
three-quarters  inch  thick,  patting  down  smooth  and  hard,  then  layer  of  another 
kind  and  so  on.  This  will  make  two  good  sized  narrow  loaves  of  three  layers 
each. 

OYSTER   BISQUE. 

One  quart  milk  in  double  boiler;  boil  in  it  one-half  bay  leaf  and  piece  of 
celery  and  piece  of  parsley.  Scald  well.  Thicken  with  tablespoon  of  flour 
and  tablespoon  of  butter.  Get  pint  standard  oysters  (small  ones)  ;  put  into 
the  bisque  one-half  cup  oyster  juice;  chop  oysters  and  add  just  before  serving. 
Let  boil  up  once  after  adding  chopped  oysters.  Very  delicious. 

VEAL  CROQUETTS. 

One  pint  cream,  milk  or  stock ;  one-quarter  cup  of  butter ;  one-half  cup 
of  flour;  one  and  one-half  teaspoons  salt;  one-half  teaspoon  pepper;  celery 


salt.  Melt  butter;  add  flour;  mix;  add  liquid.  When  very  thick,  add  season- 
ing and  three  and  one-half  cups  chopped  meat.  Remove  from  fire  and  add  one 
teaspoon  grated  onion ;  one  teaspoon  chopped  parsley ;  two  teaspoons  lemon 
juice.  When  cold,  shape  in  rolls.  Beat  together  one  egg  and  one  tablespoon 
water.  Dip  rolls  in  bread-crumbs,  then  in  egg,  and  again  in  crumbs.  Fry  in 
deep  fat. 

MEAT  LOAF. 

Two  pounds  round  steak,  chopped ;  one  cup  bread  crumbs ;  two  eggs,  well 
beaten;  one  cup  rich  milk;  two  tablespoons  butter;  one-quarter  teaspoon  mace; 
salt  and  pepper.  Mix  well ;  pack  in  pan ;  cover  with  crumbs  and  bits  of  butter. 
Bake  about  half  an  hour,  and  serve  with  mushroom  sauce. 

SWEETBREADS. 

Scald  in  salted  water.  Remove  stringy  parts.  Put  in  cold  water  five  or 
ten  minutes.  Drain  in  towel;  dip  in  egg  and  bread  or  cracker  crumbs;  fry  in 
butter,  or  boil  them  plain. 

CHICKEN    FRICASSE. 

Cut  up  a  fowl  as  for  frying ;  wash  well  and  boil  down  tender  and  dry.  Lift 
out  the  chicken  and  add  butter  to  the  kettle  in  which  the  fowl  has  been  cooked, 
after  pouring  off  superfluous  fat  or  oil.  Replace  chicken  in  the  kettle,  one  or 
two  pieces  at  a  time  and  let  fry  to  a  golden  brown  in  the  butter.  Before  serving 
make  a  gravy  of  a  large  cooking  spoonful  of  flour  stirred  into  the  kettle  from 
which  the  chicken  has  been  removed.  Let  the  flour  brown  slightly  in  the  butter 
and  thicken  with  rich  milk  or  cream.  Add  chopped  giblets.  Serve  separately 
with  chicken. 

TRIPE. 

Scrape  thoroughly;  wash  in  several  waters;  then  boil  in  salty  water  until 
it  is  perfectly  tender.  Let  it  drain  in  a  platter  all  night.  Next  day  cut  it  in 
small  pieces  and  fry  in  hot  lard,  after  having  rolled  pieces  in  flour.  Serve  with 
this  a  rich  brown  gravy,  using  a  little  of  the  lard  in  which  the  tripe  was  fried. 

BEEF  LOAF. 

Three  pounds  round  steak  ground  very  fine,  3  eggs,  \l/2  cups  crackers 
rolled  fine,  ^  cup  butter,  salt  and  pepper  to  taste.  Work  with  hands  until 
it  is  like  a  rubber  ball;  spread  with  butter  on  outside  and  bake  \l/2  hours  in  a 
little  hot  water;  baste  often. 

VEAL  LOAF. 

Two  pounds  of  veal  steak  ground,  /<4  pound  of  pork  ground,  1  egg  beaten 
well.  Add  to  this  rolled  crackers ;  mix  all  together  with  milk,  salt  and  a  pinch 
of  cayenne  pepper.  Mold  in  loaf  and  bake.  When  cold  slice,  garnish  with 
parsley  and  serve. 


VEAL   BIRDS 

Have  the  veal  cut  in  thin  slices,  trimmed  in  squares  of  about  four  inches 
each  way.  Cut  also  pork  into  1-inch  squares,  allowing  one  for  each  bird,  chop- 
ping pork  and  trimming  as  fine  as  possible  and  adding  half  the  amount  of 
cracker  crumbs.  Season  highly  with  salt,  pepper,  celery  salt,  paprika  and  onion. 
Mix  with  egg  and  milk  enough  to  hold  together.  Fill  each  with  dressing  and 
fasten  together  with  tooth-picks.  Roll  in  flour  and  brown  in  butter  in  the  oven. 

SCALLOPED   CHICKEN. 

One  chicken,  1  can  mushrooms,  1  pint  oysters.  Cook  chicken  and  cut  up 
in  small  pieces.  Scald  oysters  and  chop  them,  chop  mushrooms,  put  together 
same  as  any  scallop  and  roll  with  rolled  crackers.  Season  with  butter,  salt  and 
pepper,  cover  with  milk  and  bake. 

FROG  LEGS. 

First  skin,  then  throw  into  boiling  water  for  five  minutes.  Take  out  and 
put  them  in  cold  water  until  cold  then  wipe  dry.  Season  with  salt  and  pepper, 
dredge  with  flour  and  fry  a  nice  brown  in  butter.  Serve  with  a  little  cream 
sauce  around  them. 

LEG  OF  LAMB   STUFFED. 

Take  a  leg  of  lamb  and  have  the  bone  removed.  Stuff  from  a  dressing 
made  of  bread  crumbs  seasoned  with  butter,  pepper  and  salt  and  a  little  onion. 
Fill  the  opening  and  tie  together.  Dredge  with  flour,  salt  and  pepper.  Add 
a  small  quantity  of  boiling  water  and  roast  until  tender. 


EGGS   WITH    MUSHROOMS. 

Slice  the  mushrooms  from  cans  into  halves.  Stew  ten  minutes  in  a  little 
butter,  seasoned  with  pepper  and  salt  and  a  very  little  \vater.  Drain,  put  the 
mushrooms  into  a  pie  dish;  break  enough  eggs  to  cover  them  over  the  top; 
pepper,  salt  and  scatter  bits  of  butter  over  them,  strew  with  bread  crumbs  and 
bake  until  the  eggs  are  "set."  Serve  in  the  same  dish. 

EGG  PLANT  COOKED  IN  BATTER 

Peel  and  slice  the  egg  plant,  sprinkle  with  salt,  and  put  one  slice  on  the 
other;  cover  with  a  pan  on  tin  top,  and  put  weight  on  so  as  to  press  out  all  the 
juice,  and  let  stand  for  awhile.  Make  a  batter  of  three  tablespoons  of  flour, 
small  teaspoon  of  salt,  one  cup  of  cold  water  ;  stir  smooth  and  beat  well  with  egg 
beater.  If  the  egg  plant  is  large,  cut  slices  half  in  two,  and  dip  in  batter  and 
fry  light  brown  in  deep  hot  lard.  Serve  at  once  while  hot  —  not  good  if  they 
stand  too  long. 


SPAGHETTI,  WITH  TOMATO  SAUCE 

Put  spaghetti  in  boiling  salted  water;  have  it  well  covered  with  water  and 
boil  constantly  till  done,  about  40  minutes;  then  drain  off  water  and  stir  in  a 
teaspoon  of  butter  and  pour  over  it  the  sauce;  sprinkle  generously  with  grated 
cheese  and  serve. 

For  souce — Boil  one-half  can  tomatoes  with  one-half  small  onions,  one- 
fourth  bay-leaf,  one-half  saltspoon  salt,  four  pepper  corns  and  two  whole  cloves. 
Parsley;  a  bit  of  fresh  celery  or  better  some  of  the  dried  celery  leafs,  soup 
stock  or  bones  left  from  roast  may  be  added ;  cook  all  well  for  about  half  an 
hour;  cook  a  tablespoon  of  butter  and  tablespoon  of  flour  in  a  saucepan,  strain 
tomato  sauce  and  stir  into  the  flour  and  butter  to  thicken  sauce. 

BEANS    SPANISH 

Cook  brown  Spanish  beans  until  tender,  seasoning  with  salt;  fry  an  onion 
in  butter  until  brown;  drain  the  beans  and  mix  with  the  onion;  add  one-third 
cup  grated  cheese,  season  with  cayenne  pepper;  mix  lightly  together  with  a 
fork  and  serve  hot. 

FRIED  GREEN  TOMATOES 

Cut  full  grown  green  tomatoes  in  slices  one-fourth  inch  thick,  dip  in  one  egg 
beaten  with  teaspoon,  salt  and  dash  of  pepper;  roll  in  cracker  crumbs  and  fry 
in  hot  grease,  bacon  fat  and  butter,  or  one-third  lard  and  two-thirds  butter. 

WELSH    RAREBIT 

Put  in  a  cup  1  teaspoon  flour,  mix  smooth  with  a  little  milk;  add  a  pinch 
of  mustard,  a  dash  of  red  pepper,  a  little  salt  and  one  egg,  mix  thoroughly; 
fill  the  cup  lightly  with  grated  cheese  and  pour  in  milk  until  cup  is  full;  put  in 
chafing  dish  and  cook  slowly  until  thick.  Serve  on  hot  wafers. 

MACARONI  AND  CHEESE. 

Break  macaroni  in  inch  lengths;  stew  in  salted  water  until  tender;  drain; 
put  in  pudding  dish  one  layer  macaroni,  then  layer  of  cheese,  then  macaroni,  then 
more  cheese;  season  with  little  butter,  pepper  and  salt.  Cover  with  milk. 
Bake  till  nicely  browned. 

BAKED  BEANS. 

Pick  and  wash  2  cups  small  navy  beans,  %  pound  salt  pork  and  bacon, 
4  tablespoons  New  Orleans  molasses,  1  teaspoon  salt,  %  teaspoon  dry  mustard, 
a  little  white  and  brown  sugar,  small  onion;  boil  beans  until  skins  will  come 
off;  grease  pot  fill  with  beans,  put  onion  in  center,  lay  bacon  in  strips  across 
top,  add  molasses,  sugar,  mustard,  salt,  pepper  and  hot  water  to  cover;  bake  6 
hours  at  least. 

OHIO  CORN  RELISH. 
One  dozen  ears  sweet  corn  boiled  10  minutes  on  the  cob,  then  sliced  off; 

7 


chop  fine  one  large  or  two  small  heads  cabbage,  2  large  mangoes  chopped,  2 
green  peppers  chopped,  2  red  peppers  chopped,  1  cup  sugar,  1  tablespoon  white 
mustard  seed  whole,  1  tablespoon  celery  seed.  Salt  to  taste;  boil  and  put  in 
jars.  This  is  excellent  with  meats. 

MACCARONI  BALLS. 

Break  maccaroni  in  half-inch  pieces;  there  should  be  2-3  of  a  cup;  cook 
in  boiling  water  until  soft,  drain  in  a  cullender  and  pour  over  two  cups  of  cold 
water,  to  prevent  pieces  from  adhering;  add  thick  white  sauce  made  of  two 
and  one-half  tablespoons  of  butter,  1-3  cup  flour,  1  cup  milk,  %  teaspoon  salt, 
1-3  cup  of  grated  cheese.  Spread  on  a  plate  to  cool.  Shape,  dip  in  crumbs. 
egg  and  crumbs  again  ;  fry  in  deep  fat  and  drain  on  brown  paper. 

BAKED    PEPPERS. 

Eight  large  green  peppers,  cut  off  the  stem  and  soak  in  salt  water  several 
hours.  Fill  with  1  cup  cooked  rice,  4  ripe  tomatoes  chopped  fine,  1  tablespoon 
butter.  Bake  in  hot  oven  for  few  minutes. 


PEPPER  RELISH 

Twelve  red  peppers,  twelve  green  peppers,  fourteen  large  onions,  put  all 
through  meat  grinder  using  largest  cutter;  pour  boiling  water  over  them  and 
let  stand  ten  minutes;  drain  and  cook  15  minutes  with  3  cups  full  of  vinegar, 
two  cups  of  sugar  and  3  tablespoonsful  of  salt.  Seal. 


Take  dill  pickles,  make  a  slit  in  them,  scrape  seed  out,  pour  boiling  water 
on  until  it  is  soaked  out — you  can  tell  by  tasting — fill  pickles  with  sliced 
lemon  peel,  seedless  raisins,  candied  ginger  and  candied  cherries;  about  one- 
fourth  pound  of  ginger,  one-fourth  pound  of  cherries  to  a  pound  of  raisins; 
fill  the  pickles  with  mixture  and  tie  with  strong  thread;  can  with  syrup,  made 
of  pint  of  Heinze's  white  vinegar  with  one  pound  of  cloves,  one  stick  of  cin- 
namon and  four  pieces  of  mace  ginger,  one  pound  of  sugar;  boil  until  pickles  are 
clear  and  cook  syrup  until  very  thick. 

CRANBERRY  SAUCE 

To  three  teacups  of  cranberries,  add  a  big  teacup  of  water,  put  on  stove 
and  let  cook  until  the  berries  pop  open  and  will  mash;  take  off  and  mash 
well  through  a  cullander,  and  add  one  big  cup  of  sugar,  put  back  on  the  stove 
and  let  boil  for  5  minutes  and  it  never  fails  to  jelly;  turn  into  a  mould,  to  jelly. 

BORDELAISE  SAUCE 

Take  two  heaping- tablespoons  butter,  brown  well,  add  four  level  tablespoons 

8 


CASS-SMURR-DAMEREL-CO. 

412-414  S.  Broadway 

Dealers  in 

HARDWARE,      KITCHEN       FURNISHINGS,       STOVES       AND 
KITCHEN  RANGES,  REFRIGERATORS, 

HOT   AIR   FURNACES 
Tel.  Home  10501  Sunset  Main  339 


That    is    accommodative    within    the    limits    of   conservative    banking. 
Savings  Accounts  pay  4  per  cent  per  annum,  payable  semi-annually. 

Strength  and  Absolutely  Safety 

Every  A^pderh^Badfcing  Facility 

The  Bank  df  SdutKerh  Calif  ornia 

On  Broadway  at  Seventh  St. 

Beaver  Board 

The  Nevy  Substitute  for  PLASTE^H  ^    V 
Inquire  of 

iHontgnmery  iMullm  Cumber  OJo. 

Fifth   and    San    Pedro    Sts. 
Home   10531  -~     Established   1839  ,Main   7715 


Troy  Laundry  Co 

Largest  Steam  Laundry  in 
Southern  California 


Branch  Office  209  West  Third  St.     Proprietors  Troy  Shirt  and  Collar 
Store,    223    West    Fifth    St. 

Cor.   Fourteenth  and   Main  Sts.,  L?s  Angele,s  Cal. 

Children's  Shoe  Store 

INC. 
214  South  Broadway. 

Dr.  Edison  Cushion  Shoe.  The  most  comfortable  Shoe  worn  for 
Ladies.  Our  Scout's  Shoe  for  Boys  are  the  best  wearing  shoe  on 
the  market.  Call  and  see  us.  G.  M.  D&&9^fteftt!n&t. 


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South  Broadway 


Main  1407      A  Unique  Place    of    Refreshment 


Finest  Confections 
Creams  and  Ices 

A  Home  Cooked  Luncheon 
11:00  to  2:00 

Catering        We  Rent  Dishes  and  Silverware 


OLIVE  OIL 

Castruccio  Bros.'  brand  is  extra  Virgin  pure  (Lucca  Italy)  Olive 
Oil.  Is  guaranteed  to  be  of  the  finest  quality.  Light.  Good,  Pala- 
table. 

1   Gallon,  $2.50.  '/2   Gallon,   $1.50  y4   Gallon   90c 

Vignolo-Giacomino  Company 

Successors  Castruccio  Bros. 


Home   A-2811 


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Main    130 


Newcomb  Gorset 
Shop 


531  South  Broadway. 


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Main  9081 


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635-637 
S.BROADWAY. 


She 


BRANCH  STORE 
LONG   BEACH 


JAPANESE    ART    GOODS 

Largest  Japanese  Store  in  United  States 


flour  and  brown  again;  add  one  pint  soup  stock  (or  water  will  answer),  stir 
until  smooth  and  thick;  add  the  following:  one  slice  thin  ham,  raw,  cut  up, 
one  bay-leaf,  one  spring  parsley,  one  slice  onion,  six  whole  cloves,  six  pepper 
corns;  simmer  one  to  three  hours,  adding  water  to  keep  same  amount;  strain 
and  add  two  tablespoons  tomato  catsup,  one-half  tablespoon  Worcestershire 
sauce,  celery,  salt,  one  can  mushrooms,  one  small  can  peas  or  carrots.  Serve 
with  steak  or  roast  beef.  ^< 


PICCALILLI 

One  peck  green  tomatoes,  two  heads  of  cabbage,  two  green  peppers,  chop 
all. fine;  stir  in  one  cupful  of  salt;  let  stand  all  night;  drain  well,  cover  with 
vinegar,  pour  off  vinegar;  add  two  pounds  sugar,  two  heads  of  celery,  one 
tablespoon  mustard  seed,  one  of  cloves,  one  of  cinnamon ;  put  spices  and  sugar 
in  vinegar,  boil  and  pour  over  whole  mixture.  Boil  and  pour  off  three  times. 

CHILLI    SAUCE 

Three  dozen  ripe  tomatoes,  three  bunches  of  celery,  twelve  rather  small 
onions,  eight  green  peppers,  seven  cups  of  vinegar,  two  large  cups  of  sugar, 
two  tablespoons  of  ground  cinnamon,  one  tablespoon  of  ground  cloves,  one 
tablespoon  of  ground  allspice,  salt  and  black  pepper  to  taste;  chop  all  fine, 
and  cook  slowly  for  two  or  three  hours,  stirring  often ;  canned  tomatoes  can 
be  used,  using  about  three  cans  to  this  amount  of  seasoning. 

SMALL    CUCUMBER    PICKLES 

Mix  500  very  small  cucumbers  with  one  cup  of  rock  salt,  and  enough 
boiling  water  to  cover  them;  after  standing  24  hours  in  the  brine,  drain  and 
wash  them  well  with  cold  water ;  pack  in  bottle  and  pour  over  them  a  hot 
mixture  made  of  two  quarts  of  vinegar,  two  cups  of  sugar,  mustard  seed,  whole 
cloves  and  cinnamon. 


Take  the  best  and  largest  Royal  Ann  cherries,  put  them,  stems  and  all,  into 
a  pint  jar;  add  2  tablespoons  salt,  1  of  vinegar  and  fill  up  the  jar  with  cold 
water.  Seal  tight.  Will  be  ready  to  eat  in  three  or  four  weeks. 


INDIAN   RELISH. 

One-half  peck  green  tomatoes,  1  head  cabbage,  6  onions,  2  stalks  celery, 
2  green  peppers,  2  red  peppers,  2  quarts  vinegar,  4  quarts  sugar,  2  tablespoons 
white  mustard  seed,  2  tablespoons  celery  seed,  2  tablespoons  whole  cloves,  2 
tablespoons  mace  broken  up,  2  tablespoons  cinnamon,  1  tablespoon  allspice,  \l/2 
tablespoons  turmeric.  Chop  tomatoes,  onions  and  peppers.  Mix  with  l/2  cup 
of  salt  and  let  stand  over  night.  In  morning  drain  well,  chop  celery  and 
cabbage,  then  mix  all  together  and  boil  2  hours. 


CHOPPED   PICKLE 

Two  good  sized  heads  of  cabbage,  one-half  dozen  red  peppers,  three 
pounds  of  onions,  five  cents  worth  of  celery  seed,  fifteen  cents  worth  of  white 
mustard  seed,  one  tablespoon  of  ground  cinnamon,  three  quarts  of  vinegar, 
three  tablespoons  of  ground  mustard,  red  and  black  pepper  to  taste,  three 
cups  of  brown  sugar;  put  all  the  spices  and  sugar  into  the  vinegar,  and  let  it 
come  to  a  boil,  then  put  in  your  pickle  after  it  has  all  been  chopped  fine,  and 
let  it  cook  slowly  for  an  hour  or  more,  stirring  frequently;  chop  the  cabbage, 
pepper  and  onions  rather  fine  and  let  stand  in  salt  and  drip  in  a  bag  over 
night;  it  is  some  better,  if  this  is  done,  but  can  be  made  without  doing 
this ;  in  that  case  you  have  to  salt  it  to  taste.  Green  tomatoes  can  be  added 
to  this,  if  you  do,  put  half  as  much  cabbage  as  the  recipe  calls  for  and  use 
about  that  amount  of  green  tomatoes.  This  recipe  is  nice  for  the  reason  it 
can  be  made  nearly  any  season  of  the  year,  when  you  can't  get  the  red  peppers, 
a  small  can  of  pimentoes  can  be  chopped  and  put  into  it;  the  cabbage  and 
onions  are  nearly  always  in  season. 

QUINCE    HONEY. 

Two  quarts  of  water,  3  pounds  sugar,  boil  two  minutes,  then  add  foui 
grated  quinces.  Boil  down  nearly  half.  Stir  toward  the  last. 

CHUTNEE    RELISH. 

Six  pounds  hard  apples,  2  pounds  brown  sugar,  ^4  pounds  onions,  5 
tablespoons  salt,  \l/2  table  spoons  mustard,  1  quart  chopped  peppers,  YI  pound 
raisins,  3  pints  vinegar.  Mix  and  cook  thick. 

CELERY  SAUCE. 

Thirty  ripe  tomatoes,  3  red  peppers,  3  heads  celery,  4  onions,  7  cups  vine- 
gar, 15  tablespoons  sugar,  salt  to  taste.  Chop  fine  and  boil  1^2  hours  or  until 
thick. 

CHILI  SAUCE. 

Eighteen  large  ripe  tomatoes;  four  onions;  four  peppers,  chopped  fine; 
two  tablespoons  of  salt ;  two  tablespoons  of  cloves ;  two  tablespoons  cinnamon ; 
one  tablespoon  allspice;  one  tablespoon  nutmeg;  one  cup  of  vinegar.  Boil  one 
hour.  Bottle. 

CHILI    SAUCE. 

Twelve  large  ripe  tomatoes;  three  ripe  or  two  green  peppers,  leaving  out 
half  the  seeds;  two  onions;  two  tablespoons  salt;  two  tablespoons  sugar;  one 
tablespoon  cinnamon;  three  cups  vinegar.  Peel  tomatoes  and  onions.  Chop 
separately  very  fine.  Add  finely  chopped  peppers  with  other  ingredients  and 
boil  one  and  one-half  hours. 

PRUNE  RELISH. 

3  pounds  of  prunes ;  3  pounds  of  sugar ;  1  pound  of  raisins ;  1  pound  of  walnut ; 

10 


2  oranges.     Put  raisins  and  prunes  through  vegetable  grinder;  slice  the  oranges 
add  sugar,  boil  until  thick;  add  nuts    (chopped  fine)    5  minutes  before  taking 
from  the  stove.     This  is  nice  with  meats  or  as  a  fruit  sandwich. 

MIXED    PICKLES— FRENCH. 

One  quart  little  silver  onions;  two  quarts  cucumbers;  small  head  cauli- 
flower; one  quart  green  tomatoes.  Steam  or  cook  separately  in  salt  water. 
Dressing:  one  quart  vinegar;  one-half  cup  sugar;  one  tablespoon  flour;  one 
tablespoon  mustard;  one  tablespoon  salt;  one-half  tablespoon  pepper;  one  table- 
spoon tumeric. 

CHOPPED   PICKLES. 

One  gallon  cabbage,  1  gallon  green  tomatoes,  1  quart  onions,  2  or  3  green 
pepper  pods,  chopped  fine.  Sprinkle  salt  over  the  tomatoes  and  let  them  stand 
awhile;  then  drain  off  the  water  and  put  with  the  other  ingredients  and  with 
this  add  4  tablespoons  ground  mustard,  2  tablespoons  ginger  powdered,  1  table- 
spoon of  cloves,  powdered,  1  tablespoon  mace,  powdered,  3  pounds  of  sugar, 

3  ounces  of  Turmeric  powder,  1  ounce  of  celery  seed ;  mix  well  and  cover  with 
good  vinegar  and  boil  slowly  till  done. 

FINE   SOUR   PICKLES. 

Fill  quart  cans  with  pickles  and  put  a  desertspoon  of  salt  and  fill  with 
cold  vinegar,  then  seal  tight. 

MUSTARD  PICKLES. 

One  peck  cucumbers,  1  peck  onions,  ]/?  peck  string  beans,  3  heads  cauli- 
flower, 3  bunches  celery,  V->  dozen  green  peppers.  Soak  all  in  salt  water  over 
night,  then  drain  and  strain  in  weak  salt  water,  then  put  in  cans  and  pour 
over  it.  Season  with  curry  powder  or  mix  in  spices  to  taste,  6  quarts  vinegar. 
Boil  this  up  and  pour  over  pickles.  Put  green  tomatoes  in  if  you  like. 

GREEN  TOMATO   SOY 

Two  gallons  green  tomatoes  sliced  without  peeling,  12  good  sized  onion* 
sliced,  2  quarts  vinegar,  1  quart  sugar,  2  tablespoons  salt,  2  tablespoons  black 
pepper,  2  green  peppers,  1  tablespoon  allspice  and  1  of  cloves,  1  tablespoon  cinna- 
mon; mix  and  cook  until  tender,  stirring  often. 

PICCALILI. 

One-third  green  tomatoes,  2-3  cabbage,  green  and  red  peppers  and  mustard 
seed  to  taste,  a  bit  of  horse  radish,  salt  to  taste,  grind  the  tomatoes  and  drain 
off  juice,  grind  cabbage,  horse  radish  and  peppers  together;  add  tomatoes, 
mustard  seed  and  salt,  and  mix  thoroughly.  Place  in  a  jar,  press  firmly  and 
put  weight  on  like  kraut  and  let  stand  until  sour. 

SALAD  DRESSING. 

Salt,  sugar  and  mustard.     Mix  olive  oil  and  cream,  add  little  vinegar  last. 

11 


SALAD  DRESSING. 

One  cup  water;  one  table  spoon  butter;  vinegar  to  suit  taste;  tea  spoon 
sugar;  pinch  of  mustard  and  red  pepper;  pinch  of  salt;  yolks  of  four  eggs;  beat 
eggs  thoroughly;  mix  in  sugar,  salt,  mustard  and  pepper;  boil  water,  vinegar 
and  butter,  pour  in  mixture  and  stir  continuously  until  thickens,  cooking  very 
slowly. 

Above  with  chopped  celery  and  onions  is  finest. 

APPLE   SALAD. 

Two  cups  oi  apples  (cut  in  cubes),  one  cup  of  celery  (cut  in  cubes),  one- 
half  cup  of  English  walnuts  (chopped  rather  fine),  pinch  of  salt. 

Dressing:  One  cup  whipped  cream,  three  tablespoonfuls  salad  dressing, 
two  tablespoons  sugar.  After  thoroughly  mixing  the  two,  cover  with  whipped 
cream. 

SALAD  DRESSING. 

Three-fourths  glass  of  sugar,  into  which  stir  one  heaping  tablespoon  of 
flour,  pepper,  one  teaspoon  salt.  Fill  glass  with  milk,  stir  in  the  yolks  of  five 
eggs,  one  tablespoon  butter,  one  pint  vinegar,  one-half  pint  of  water;  stir  until 
thickens. 

TOMATO  SALAD  DRESSING. 

One-half  cup  vinegar,  one  teaspoon  sugar,  one-half  teaspoon  salt,  one  tea- 
spoon mustard,  one  egg  well  beaten.  Cook  over  hot  water.  When  cold  pour 
over  tomatoes. 

SALAD  DRESSING. 

One  small  tablespoon  salt,  one  small  tablespoon  mustard,  one  large  table- 
spoon sugar,  one  large  tablespoon  flour,  one  dash  cayenne  pepper  or  paprika,  two 
eggs,  one-half  cup  vinegar,  one-half  cup  water,  four  tablespoons  oil.  Mix  dry 
ingredients  and  add  two  eggs  slightly  beaten.  Beat  oil  in  slowly,  add  vinegar  and 
water,  then  one-fourth  cup  milk.  Cook  till  thick  in  double  boiler. 

SALAD  DRESSING. 

One  teaspoon  mustard,  two  teaspoons  sugar,  two  teaspoons  flour,  pepper, 
paprika,  salt,  one-third  cup  vinegar,  three  eggs. 

Directions — Mix  first  six  ingredients  with  a  little  water,  add  to  the  well 
beaten  eggs.  Stir  this  mixture  into  the  hot  vinegar  and  butter.  Cook  until 
thick,  stirring  constantly.  Thin  with  whipped  cream.  Part  lemon  juice  may 
be  used  instead  of  all  vinegar. 

FRUIT  SALAD  WITH  BLACK  CHERRIES. 

Lay  crisp  lettuce  leaves  on  plate  and  put  sliced  bananas,  small  pieces  of 
pineapple  and  pitted  black  cherries,  keeping  the  fruits  in  separate  groups.  Put 
cream  mayonaise  over  the  top  and  sprinkle  with  nuts. 

12 


Stalls 


"To  mould  mankind   at  will 

And  shape  their  acts, 
First  dine  them  well  and 
They  will  become  as  wax." 

GRAHAM   BREAD. 

One  pint  graham  flour;  one  pint  white  flour;  one  teaspoon  sugar;  one 
teaspoon  salt;  two  teaspoons  baking  powder.  Sift  all  well  together,  rejecting 
coarse  bran  left  in  sieve.  Add  one  and  one-half  pints  milk.  Bake  in  two  small 
greased  tins,  twenty-five  minutes.  Protect  with  paper  ten  minutes. 

FRENCH  TOAST. 

To  two  eggs,  thoroughly  beaten,  add  one  cup  sweet  milk  and  a  little  salt. 
Slice  bread  and  dip  into  the  mixture,  allowing  each  slice  to  absorb  some  of  it; 
then  fry  on  hot  buttered  griddle  ;  spread  with  butter  and  serve  hot. 

NUT  ROLL. 

One  and  one-half  cups  of  any  kind  of  nut  meat  with  three  cups  of  bread 
crumbs;  one  rounding  tablespoon  of  peanut  butter;  two  cups  milk;  one  tea- 
spoon sage;  three  teaspoons  of  salt;  pepper.  Mix  bread  and  nuts;  pour  over 
a  cup  of  boiling  water;  cover  and  let  stand  ten  or  fifteen  minutes;  then  add 
milk,  etc.  Put  in  buttered  pan  and  bake  twenty  minutes. 

STEAMED    BROWN    BREAD. 

One  pint  of  bread  crumbs  rolled  fine;  one  egg;  one  cup  of  swet  milk; 
one  cup  cooking  molasses;  one  rounded  teaspoonful  soda  dissolved  in  the 
molasses  ;  one  cup  of  raisins  ;  one-half  cup  of  corn  meal.  Add  graham  flour  until 
the  mixture  is  the  thickness  of  graham  gems. 

The  above  proportions  make  three  baking  powder  cans  of  brown  bread 
when  done.  Fill  three  cans  half  full  and  steam  three  hours. 

BOSTON   BROWN  BREAD. 

One  pint  bread  crumbs;  one  cup  sweet  milk.  Two-thirds  cup  molasses 
into  which  stir  one  teaspoonful  soda;  one  teaspoonful  salt;  one  egg  broken  into 
mixture;  one  handful  corn  meal;  enough  graham  flour  to  make  quite  thick; 
one  cup  raisins.  Put  into  three  one-pound  baking  powder  cans  and  steam  two 
and  one-half  or  three  hours. 

BOSTON    BROWN    BREAD 

One  cup  white  flour,  two  cups  corn  meal,  two  teaspoons  baking  powder, 
one  and  one-half  cup  molasses,  salt,  one-half  cup  milk,  two  tablespoons  butter; 
steam  two  hours. 

13 


CREAM    BISCUITS 

One  quart  flour,  one  tablespoon  butter,  two  teaspoons  baking  powder, 
one  teaspoon  salt,  one  teaspoon  sugar,  one  pint  sweet  cream,  one  egg,  beaten 
in  cream ;  bake  in  quick  oven. 

NUT    BREAD 

Four  cups  flour,  four  teaspoonfuls  baking  powder,  one-half  cup  sugar, 
two  cups  milk,  one  cup  chopped  nuts;  mix  dry  ingredientts  together,  add  nuts 
then  milk;  heat  and  let  rise  twenty  minutes.  Bake  in  two  small  loaves  one 
hour  and  a  quarter. 

BATTER   FOR   FRITTERS 

One  cup  of  flour,  one-half  cup  cold  water,  one  or  two  eggs,  one-eighth 
teaspoon  salt,  one  tablespoon  olive  oil  or  butter;  If  you  want  to  make  a  sweet 
fritter,  use  one-half  tablespoon  of  sugar  and  milk  may  be  used  instead  of  water — 
also  a  teaspoon  of  lemon  juice.  All  batters  of  this  kind  are  better  if  they  stand 
24  hours.  Beat  the  eggs  separately  and  add  them  last ;  beat  it  all  well ;  can 
be  use  as  soon  as  made,  but  is  better  if  it  stands;  apples  or  bananas,  pine! 
apple  or  pears  are  all  nice  in  this  batter,  and  make  delicious  fritters;  served 
with  or  without  a  sauce;  roll  into  the  batter  and  fry  in  deep  lard  when  it  is 
hot  enough  to  smoke  a  little.  Turn  frequently  and  when  a  light  brown,  re- 
move from  the  lard  and  serve  at  once. 

BATTER    BREAD 

One  pint  milk,  three-fourth  cup  Indian  meal,  four  eggs,  yolks  and  whites, 
beaten  separately,  salt  to  taste;  scald  milk,  stir  in  the  meal,  add  salt  and 
let  cook  few  minutes;  pour  this  into  the  lightly  beaten  yolks,  fold  in  the  stiffly 
beaten  whites;  pour  into  well  greased  pan  and  bake  twenty  minutes. 

BROWN    BREAD 

One  and  one-half  graham,  three-fourth  cup  corn  meal,  one-half  cup  molasses, 
two  and  one-fourth  cups  sweet  milk,  one  teaspoonful  soda,  one  egg  and  a  little 
salt;  steam  from  three  to  four  hours;  dissolve  soda  in  a  little  hot  water  and 
turn  into  mollasses. 

CREAM    PUFFS 

One- fourth  cup  butter,  one  cup  boiling  water,  four  eggs,  one  cup  flour;  put 
water  in  sauce  pan  and  get  boiling  hot,  then  stir  in  flour,  remove  from  stove 
and  add  eggs,  one  at  a  time,  drop  on  tins  and  bake  thirty  minutes  in  moderate 
oven. 

APPLE    FLUFF 

Yolk  of  one  egg,  cup  of  milk,  tablespoon  sugar,  teaspoon  vanilla ;  cook  to 
a  thin  custard,  set  in  cool  place;  take  one  large  apple  of  decided  flavor,  Spy 

14 


or  Baldwin,  peel  and  grate  into  drip  bowl,  sprinkle  with  sugar  as  you  work, 
to  prevent  it  turning. 

RAISED   BISCUIT. 

Three-quarter  cup  butter  or  lard  (half  and  half  is  a  good  rule)  ;  three- 
quarter  cup  yeast;  three  tablespoons  sugar;  one  teaspoon  salt;  flour  to  make 
soft  dough.  Mix  over  night,  warming  the  milk  slightly  and  melting  the  shorten- 
ing. Mix  in  the  flour  to  make  soft  batter;  let  rise  till  morning.  In  morning 
mix  stiff  as  for  bread.  Let  rise  again  and  mold  into  biscuit  when  light. 
Bake  thirty  minutes. 

GRAHAM    GEMS. 

Two  cups  sour  milk;  one  teaspoon  soda;  two  eggs;  a  little  salt;  butter 
one-half  the  size  of  an  egg;  three  cups  of  graham  flour. 

BREAKFAST    MUFFINS. 

One  egg,  well  beaten;  two  tablespoons  sugar;  three  tablespoons  melted 
butter;  two  teaspoons  baking  powder;  one-quarter  teaspoon  salt;  one  cup  sweet 
milk ;  two  cups  white  flour  or  graham.  '  Bake  in  muffin  pans. 

SCOTCH   SHORT   BREAD. 

One  pound  of  flour;  one-half  pound  of  butter;  one-quarter  pound  of  sugar. 
Mix  flour  and  sugar.  Dissolve  butter  till  there  is  just  a  little  lump  left  float- 
ing, pour  on  to  the  sugar  and  flour,  stir  it  up  and  turn  on  to  the  board  and 
work  it  up  till  it  will  hold  together.  Make  round  or  square  cake,  as  you  wish; 
prick  it  over  the  top  with  silver  fork;  put  sweeties  on  top,  if  you  wish.  Bake 
in  moderate  oven.  Be  careful  in  baking,  or  the  butter  will  burn. 

BOSTON   BROWN   BREAD. 

One  cup  yellow  corn  meal;  one-half  cup  rye  flour;  one-half  cup  white 
flour;  one  teaspoon  salt;  one  teaspoon  soda;  one  cup  sour  milk;  one-half  cup 
molasses.  Mix  all  dry  ingredients,  then  add  molasses  and  some  milk.  Fill  two 
one-pound  baking  powder  cans  three  quarters  full.  Boil  three  hours. 

BROWN  BREAD. 

One  cup  of  sweet  milk;  one  cup  of  sour  milk;  one-half  cup  molasses;  one 
teaspoon  of  soda;  one  cup  graham  flour;  two  cups  corn  meal;  a  little  salt. 
Steam  two  and  one-half  hours.  Bake  one-half  hour  in  a  slow  oven. 

OAT    MEAL    BREAD. 

One  cup  Quaker  oats  scalded  with  two  cups  milk  or  half  milk  and  half 
water  (if  the  latter,  use  a  little  shortening).  Let  stand  two  hours  and  add 
a  little  salt;  one-quarter  cup  molasses;  one-half  cake  yeast,  and  as  much  flour 
as  will  stir  in  with  a  spoon.  Let  rise  and  bake  in  well  greased  tins. 

15 


anb  i 

WAFFLES. 

One  pint  flour,  1  teaspoonful  good  baking  powder,  Y^  teaspoonful  salt, 
3  eggs,  \Y^t  cups  milk,  1  tablespoonful  butter  (melted),  mix  in  the  order  given, 
add  the  beaten  yolks  of  the  eggs  with  milk,  then  the  melted  butter,  and  the 
whites  last;  serve  with  butter  and  maple  syrup  or  lemon  syrup. 

HOT    CAKES. 

Half  cup  yeast  or  1  cake  yeast  foam,  save  the  water  in  which  you  boil 
potatoes  for  dinner;  when  cool  add  yeast,  tablespoon  salt,  stir  with  buckwheat 
flour  to  make  a  thin  batter — it  is  nice  to  use  a  little  skim  or  sour  milk;  in  the 
morning  pour  out  a  bowl  of  the  batter  to  start  with  again,  then  add  to  the 
remaining  batter  2  tablespoons  molasses  and  a  little  soda;  take  to  the  table  from 
a  hot  griddle. 

RICE    FRITTERS. 

Rice,  4  ounces;  eggs,  4;  milk,  1  quart;  boil  rice  in  the  milk,  when  the  rice 
is  soft,  remove  it;  when  cold  add  four  eggs  well  beaten,  as  much  flour  as  will 
make  a  batter;  drop  a  spoonful  into  hot  fat  and  fry  brown;  eat  with  sugar  and 
sauce. 

CORN    FRITTERS. 

Fried  in  deep  fat  like  doughnuts;  1  level  cup  of  flour,  1  level  teaspoon  good 
baking  powder,  2  level  teaspoons  salt,  1  level  teaspoon  pepper,  2  eggs  well 
beaten,  1  can  corn;  mix  dry  ingredients,  sift  into  corn,  add  eggs  last;  drop  from 
spoon  into  hot  lard  and  fry  brown  like  doughnuts  and  serve  with  maple  syrup. 

FRITTER   BATTER   FOR   OYSTERS    OR    FRUIT. 

Yelks  of  2  eggs,  beaten  well ;  add  YI  cup  milk  and  1  tablespoonful  of  olive 
oil,  1  saltspoonful  of  salt,  and  1  cup  of  flour,  or  enough  to  make  it  almost  a 
drop  batter;  when  ready  to  use  add  the  whites  of  the  eggs  beaten  very  stiff; 
if  intended  for  fruit  add  1  teaspoonful  sugar  to  the  batter;  if  for  clams,  tripe  or 
meat,  add  one  tablespoonful  of  lemon  juice;  this  batter  will  keep  for  several  days- 

LITTLE   INDIAN   PANCAKES. 

Scald  half  of  a  quart  of  meal,  add  1  cup  sour  milk,  1  cup  sweet  milk  with 
the  remainder  of  the  meal,  salt  to  taste,  Y^  teaspoonful  soda,  1  teacup  flour. 

WHEAT  GRIDDLE   CAKES. 

One  pint  flour,  YZ  teaspoonful  salt,  1  teaspoonful  soda,  1  scant  pint  sour 
milk,  2  eggs,  well  beaten ;  crush,  measure  and  sift  soda  and  salt  into  the  flour, 
add  milk  and  beat  well;  then  add  beaten  yelks,  and  lastly  whites  beaten  stiff. 

16 


JhAibutga 

"Pies  need  no  sauce  except  appetite." 

DUTCH  APPLE  PIE. 

Line  a  large  deep  pie  pan  with  paste.  Mix  three  level  tablespoons  of  flour, 
a  little  nutmeg,  or  cinnamon  with  three-quarters  cup  sugar;  put  it  into  the 
crust;  then  arrange  nicely,  apples  (Bellflower  or  Greening).  Cut  in  eighths; 
sprinkle  on  one-fourth  cup  of  sugar.  Pour  around  apples  one  cup  of  cream 
or  milk;  dot  with  butter.  Bake  in  a  moderate  oven,  removing  the  grate  from 
the  bottom  of  oven.  If  the  above  apples  are  out  of  season,  use  Winesaps  or 
Ganos,  but  slice  them.  If  the  apple  does  not  bake  as  soft  as  you  like,  cover 
a  few  minutes  with  oiled  paper.  I  prefer  baking  without  covering. 

MARSHMALLOW    PUDDING 

Whites  of  4  eggs,  one  cup  sugar  (scant),  two  level  teaspoons  powdered 
gelatine  in  scant  cup  hot  water,  dissolve  thoroughly;  one  teaspoon  vanilla;  have 
whites  slightly  beaten  before  adding  sugar  and  dissolved  gelatine,  then  beat 
twenty  minutes  and  place  in  mould;  make  boiled  custard  of  yolks  and  put  in 
chopped  almonds. 

STEAMED   FRUIT   PUDDING 

One  cup  molasses,  one  cup  milk,  two  cups  flour,  one-fourth  cup  butter, 
one  teaspoon  soda,  one  teaspoon  cinnamon,  one  teaspoon  salt;  steam  two  hours, 
One  may  also  add  figs,  dates,  nuts  and  raisins  chopped  fine. 

CONCORD    GRAPE    PUDDING 

Two  bunches  of  grapes,  three-fourth  of  a  box  of  gelatine,  one  cup  sugar; 
boil  one-half  hour;  then  add  yolks  of  three  eggs,  beaten  and  one  teaspoonful  of 
vanilla;  let  come  to  a  boil;  mash  through  a  strainer  and  cool;  then  add  beaten 
whites  of  three  eggs,  pour  into  a  mould  and  put  on  ice.  Serve  with  whipped 
cream. 

ORANGE    CREAM    PIE 

Yolks  of  three  eggs,  one  cup  sugar,  three  teaspoons  butter,  creamed  to- 
one  tablespoon  flour,  mix  with  a  little  milk,  stir  into  one  pint  of  hot  milk, 
cook  in  double  boiler  until  thick,  add  small  lump  butter,  season  with  extract 
of  lemon  and  orange  to  taste,  pour  into  a  baked  crust,  beat  whites  of  two 
eggs  with  a  little  sugar  spread  on  top  and  brown. 

MINCE    MEAT 

Cook  two  pounds  fresh  beef;  when  cold,  chop  very  fine.     Three  pounds 

17 


beef  suet;  remove  skins  and  strings;  six  pounds  juicy  apples,  pared  and  corned; 
six  pounds  seeded  raisins,  chopped  fine;  wash  and  dry  three  pounds  currants; 
mix  all  together,  adding  juice  of  two  or  three  large  oranges,  two  tablespoons 
cinnamon,  two  tablespoons  nutmeg,  three  ounces  powdered  cloves,  one  tea- 
spoon powdered  mace,  one  pound  brown  sugar,  one  quart  madeira  wine,  one 
pint  French  brandy,  one-half  citron  cut  fine. 

CHOCOLATE    PIE 

One  cup  sugar,  two  tablespoons  flour,  one-half  cup  grated  chocolate,  one 
pint  warm  water,  beaten  yolks  of  two  eggs;  boil  until  thick;  bake  crust,  fill 
with  mixture,  and  put  beaten  whites  on  top. 

AMHERST  PUDDING. 

One  cup  sugar,  one  cup  sour  milk  or  buttermilk,  one-half  cup  butter,  three 
level  teaspoonfuls  cinnamon,  one  level  teaspoonful  cloves.  A  little  salt  and  one- 
half  teaspoon  soda  and  flour.  Make  it  quite  a  little  stiffer  than  for  cake. 

CUSTARD   PIE. 

(For  one  medium  sized  pie.) 

Three  eggs;  one  cup  of  sugar;  two  cups  of  milk;  nutmeg;  lemon,  and  a 
little  salt,  for  seasoning.  Boil  the  milk  and  add  to  the  eggs  sugar  and  season- 
ing well  beaten.  Put  in  tin  lined  with  pastry  and  bake  in  moderate  oven. 

GERMAN  CREAM  PIE. 

Crust — three-quarters  cup  flour;  one-quarter  teaspoon  baking  powder;  one 
rounding  tablespoon  sugar;  one-quarter  cup  butter,  softened;  one  egg  to  make 
dough;  bake. 

Filling — Boil  together  one  and  one-quarter  cups  milk;  yolks  of  two  eggs; 
three  rounding  tablespoons  sugar;  one  heaping  tablespoon  flour;  one-half  tea- 
spoon vanilla.  Pour  into  crust  and  put  on  this  meringue,  made  of  whites  of 
two  eggs;  two  tablespoons  sugar  and  a  little  vanilla.  Put  in  oven  long  enough 
to  brown. 

LEMON  RAISIN   PIE. 

One  cup  raisins;  one  cup  water;  three-quarters  cup  of  sugar;  one  table- 
spoon of  flour;  rind  and  juice  of  one  lemon.  Cook  until  thick,  then  put  in  crust 
and  bake. 

CARROT  PIE. 

Yolks  of  2  eggs,  2  tablespoons  sifted  flour,  1  cup  sugar,  2  tablespoons  car- 
rots, which  have  been  run  through  a  seive,  1  pint  milk.  Flavor  with  nutmeg, 
cloves  and  cinnamon  to  taste.  Lastly  add  beaten  whites  of  eggs.  Bake  with 
one  crust. 

18 


PUFF    PUDDING. 

Two  cups  flour,  2  teaspoons  good  baking  powder,  pinch  salt,  add 
enough  sweet  milk  to  make  thick  batter;  drop  tablespoonful  in  well  buttered 
cups,  tablespoon  of  jam  or  fruit,  another  tablespoon  of  batter,  then  steam  20 
minutes;  enough  for  6  people;  serve  with  whipped  cream  or  plain  sauce. 

DATE   PUDDING. 

One  cup  sugar,  yellows  of  3  eggs  beaten  to  a  froth,  1  tablespoon  flour, 
1  teaspoon  vanilla,  1  cup  chopped  nuts,  1  cup  chopped  dates;  last  add  the 
whites  of  eggs  beaten  to  froth;  bake  20  minutes;  or  longer  if  necessary;  serve 
cold  with  whipped  cream,  sweetened  and  flavored  with  vanilla. 

SWISS    PUDDING. 

To  2-3  pint  sifted  flour  add  1  teaspoon  good  baking  powder  and 
a  small  spoon  salt;  rub  together  4  heaping  tablespoonsful  or  sugar  with  2  of 
melted  butter;  break  in  the  flour  1  egg  and  thin  the  whole  with  2-3  pint  of 
sweet  milk;  add  seasoning  to  taste — we  prefer  lemon;  steam  in  mould  2  hours. 

SAUCE — Two  tablespoons  sugar,  2  tablespoons  butter,  l/i  tablespoon  corn 
starch,  the  yelk  of  1  well-beaten  egg  and  a  teacup  boiling  milk;  boil  1  minute 
and  add  the  stiff  beaten  white. 

CHRISTMAS    PUDDING. 

One  cup  chopped  suet,  1  cup  raisins,  1  cup  molasses,  1  cup  sour  milk,  3 
cups  flour,  1  teaspoon  of  soda,  1  teaspoon  of  cinnamon,  1  teaspoon  of  cloves, 
YZ  nutmeg,  1  teaspoon  of  Salt. — SAUCE:  1  cup  full  of  sugar,  1  egg,  \l/2 
tablespoons  of  butter,  3  tablespoons  of  boiling  water.  Beat  all  together  and 
let  come  to  boil,  then  flavor  with  vanilla. 

PLUM    PUDDING. 

One  pound  of  bread  crumbs,  1  pound  of  sugar,  1  pound  currants,  2  pounds 
of  raisins,  $4  pounds  suet,  Y*  pound  citron  peel,  1  teacup  chopped  nuts,  10  eggs, 
1  small  nutmeg,  wineglass  of  brandy,  mix  with  milk  and  boil  eight  hours.  Serve 
with  brandy  sauce. 

PIE   CRUST. 

One  cup  of  melted  lard;  one  cup  of  water;  a  little  salt.  Mix  and  roll  out. 
Mix  pretty  hard  for  two  pies. 

PLUM   PUDDING. 

One  cup  chopped  suet,  1  cup  molasses,  1  cup  milk  (either  sour  or  sweet), 
3  cups  flour,  1  egg,  1  cup  chopped  raisins,  walnuts,  1  teaspoon  soda,  spices  to 
taste,  pinch  salt;  dissolve  soda  in  milk. — M.  U.  S. 

"When  the  frost  is  on  the  pumpkin." 

PLUM    PUDDING. 

One  cup  chopped  raisins;  one-half  cup  suet;  one-half  cup  sweet  milk;  one- 

19 


half  cup  syrup;  one-half  cup  currants;  one-half  cup  walnuts  and  almonds, 
cut  with  a  knife,  not  too  fine;  one-third  cup  chopped  citron;  one-half  teaspoon 
soda;  two  eggs;  spices  to  taste,  (if  liked)  two  cups  flour;  a  little  salt.  Dredge 
currants,  nuts  and  citron  with  flour  and  add  last.  Steam  three  hours. 

SUET   PUDDING. 

One  cup  of  sour  milk;  one-half  cup  of  molasses;  one-half 'cup  of  sugar; 
one  cup  of  suet,  chopped  fine;  one  cup  of  seeded  raisins;  three  cups  of  flour; 
one  teaspoonful  of  soda,  disolved  in  boiling  water.  Add  salt,  cloves,  cinnamon 
and  nutmeg  to  suit  taste.  Steam  three  hours. 

SPONGE  CAKE  PUDDING. 

One  cup  sugar,  one  and  one-half  cups  flour,  five  eggs,  beat  all  together 
twenty  minutes.  Add  three  small  tablespoons  of  cold  water  and  three  table- 
spoons of  flour;  one  teaspoon  of  good  baking  powder.  Bake  thin  in  flat 
large  pan.  Cut  in  half.  Spread  half  with  jelly  or  jam,  then  cover  with  whipped 
cream.  Add  other  half  on  top  and  repeat  dressing. 

LEMON  CREAM  PUDDING. 

Stir  together  juice  and  grated  rind  of  one  lemon,  yolks  of  three  eggs,  one 
tablespoon  each  of  corn  starch  and  flour,  one  cup  sugar.  Pour  over  this  one  pint 
of  boiling  water,  cook  in  double  boiler  until  it  commences  to  thicken,  then  take 
from  fire  and  add  whites  of  three  eggs  beaten  stiff. 

CARROT  PLUM  PUDDING. 

One  pound  grated  carrots;  one  pound  raisins;  one  pound  currants;  onerhalf 
pound  chopped  suet;  four  tablespoons  sugar;  one  pound  chopped  English  wal- 
nuts; twelve  tablespoons  flour;  two  teaspoons  mace  and  cinnamon,  mixed.  Be 
sure  to  use  nothing  to  wet  this  pudding  except  what  comes  out  of  carrots.  Steam 
three  hours  in  baking  powder  cans  three-quarters  full. 

SNOWBALL  PUDDING. 

One-third  cup  butter;  one-half  cup  sugar;  two  cups  flour;  four  level  tea- 
spoons good  baking  powder;  pinch  salt;  whites  of  four  eggs;  one-half  cup 
milk.  Cream  butter  and  sugar  together.  Steam  one-half  hour. 

Dressing — One  cup  fresh  strawberries,  mashed  and  sweetened  with  pulver- 
ized sugar. 

NEW  CHARLOTTE. 

One  pint  of  whipped  cream,  sweetened  and  flavored  with  vanilla;  fifteen 
cents  worth  of  marshmallows,  cut  in  bits,  and  fifteen  cents  candied  cherries,  cut 
in  slices.  When  ready  to  serve,  fold  both  marshmallows  and  cherries  into  the 
cream.  Serve  the  cream  on  lady  fingers,  opened,  and  sprinkle  with  chopped 
nuts. 

20 


SAUCE. 

Yolk  of  one  egg;  butter  size  of  walnut;  one-half  cup  sugar;  nutrrteg  or 
lemon ;  one  cup  milk  heated  till  hot  and  thickened  with  tablespoon  corn  starch. 
Add  other  ingredients,  mixing  well. 

DATE  PUDDING. 

Two  eggs;  one  cup  sugar;  one-quarter  cup  butter;  one- third  cup  milk;  one 
teaspoon  good  baking  powder  and  flour  to  make  stiff  batter.  Stir  in  one 
cup  stoned  dates  cut  in  quarters.  Fill  moulds  half  full  and  steam  three  hours. 
Serve  with  liquid  sauce. 

Glak? 

"Give  no  more  to  any  guest  than  he  is  able  to  digest." 

CHOCOLATE  CAKE. 

One  and  one-half  cups  sugar;  one-half  cup  butter;  six  eggs;  one-teaspoon 
cream  of  tartar;  one-half  teaspoon  soda;  half  of  the  cream  of  tartar  in  the  yolks 
of  the  eggs  and  half  in  the  whites ;  two  squares  of  melted  chocolate  in  the  sugar 
and  butter;  three-quarters  cup  of  milk;  two  cups  flour,  sifted  three  times;  one 
teaspoon  vanilla.  Warm  sugar  instead  of  melting  the  butter.  Put  soda  in  the 
flour.  Bake  in  slow  oven  forty  minutes. 

CHOCOLATE  CAKE. 

Two  cups  sugar;  one-half  cup  shortening;  one-half  cup  hot  water;  one  cup 
grated  chocolate;  one-half  cup  sour  milk;  one  teaspoon  soda,  dissolved  in  milk; 
two  eggs ;  scant  three  cups  flour ;  vanilla. 

SUNSHINE  CAKE. 

Seven  whites  of  eggs;  five  yolks  of  eggs;  one  cup  sugar;  one  cup  flour;  one- 
half  teaspoon  grated  orange  peel ;  one-half  teaspoon  cream  of  tartar.  First  beat 
whites  of  eggs  very  stiff,  adding  cream  of  tartar  when  half  beaten.  Then  add 
yolks  well  beaten;  then  sugar;  then  orange  peel.  Fold  in  the  flour  carefully, 
and  do  not  beat  afterwards.  Bake  in  moderate  oven  forty-five  minutes. 

SPONGE   CAKE 

One  and  one-half  cups  sugar,  four  eggs,  one-half  teaspoon  cream  tartar, 
beaten  together;  two  cups  flour  with  one  and  one-half  teaspoons  baking  powder, 
three-fourth  cup  boiling  water — flavoring. 

CHOCOLATE  CAKE 

Two    ounces    of   chocolate,    four    eggs,    one-half    cup    milk,    one-half   cup 

21 


butter,  one  and  one-half  cups  sugar,  one  and  three-fourth  cups  flour,  one  teaspoon 
vanilla,  one  heaping  teaspoonful  baking  powder.  Dissolve  the  chocolate  in 
five  tablespoonfuls  of  boiling  water;  beat  the  butter  to  a  cream,  add  gradually 
the  sugar,  beating  all  the  while;  add  the  yolks,  beat  again — then  the  milk; 
then  the  melted  chocolate  and  flour;  now  add  the  whites  of  eggs  beaten  to 
a  stiff  froth;  add  the  vanilla  and  baking  powder.  Can  be  used  for  either 
loaf  or  layer  cake. 

MOLASSES  COOKIES 

One  cup  sour  cream,  one  and  one-half  cups  New  Orleans  molasses,  one 
egg,  cinnamon,  one-half  cup  sugar,  three-fourth  cup  butter,  one  heaping  tea- 
spoon of  soda.  !j 

SHORT   CAKE 

One  cup  flour,  one  tablespoon  butter,  one  tablespoon  lard,  two  teaspoon 
baking  powder,  pinch  of  salt,  milk  enough  to  scroll;  bake  in  two  cake  tins. 

BOILED    ICING 

Whites  of  two  eggs,  one  cup  sugar,  3  tablespoons  water;  put  all  together 
and  cook  eight  minutes  (stirring  often)  in  a  double  boiler.  Remove  from  fire 
and  beat  with  wire  beater,  adding  a  bit  of  cream  tartar  and  flavoring. 

DOUGHNUTS 

Yolks  of  tthree  eggs,  one  cup  sugar,  three  teaspoons  butter,  creamed  to- 
gether ;  one  cup  sour  milk,  one  teaspoon  soda ;  beaten  whites  of  eggs  put  in 
after  some  of  the  flour;  one-half  teaspoon  baking  powder  in  last  of  flour,  salt, 
nutmeg. 

BEST   FRUIT   CAKE 

Ten  eggs,  one  and  three-eighth  pounds  sugar,  one  pound  butter,  one 
pound  flour,  three  pounds  raisins,  four  pounds  currants,  one  pound  dates,  one 
pound  figs,  one-half  pound  shelled  pecans,  one-half  pound  almonds,  blanched 
and  chopped,  one  pound  lemon  peel,  one-half  pound  citron,  one-half  candied 
angelique,  three-fourth  pounds  candied  cherries,  one-fourth  pound  candied  pine- 
apple, tumbler  full  each  of  sweet  cream,  molasses,  grape,  jelly  and  whisky 
juice  and  grated  rind  of  two  lemons,  one  tablespoon  cinnamon,  one  desertspoon 
of  cloves,  cream  butter  and  sugar  together  well,  dredge  fruit  with  flour, 
soak  spices  in  whiskey  four  hours  before  mixing;  bake  two  hours;  put  four 
pounds  in  each  pan. 

- 

ORANGE    FILLING    FOR    CAKE 

Juice  and  rind  of  two  oranges,  one  cup  sugar,  yolk  of  one  egg;  butter,  size  of 
walnut ;  large  tablespoon  flour ;  cook  in  double  boiler  until  thick. 

22 


SOFT    GINGER    BREAD 

One  cup  brown  sugar,  one  cup  molasses,  one  cup  butter  (melted),  three 
cups  of  flour,  four  eggs,  one  good  teaspoonful  ginger,  one  teaspoonful  soda; 
after  mixing  the  sugar,  molasses,  butter  and  spices,  then  add  the  eggs,  well 
beaten,  but  not  separately;  then  the  flour,  soda  and  last,  a  cup  of  of  boiling 
water. 


CHOCOLATE  CAKE 

t 

One  cup  sugar,  one-half  cup  each  of  butter  and  milk,  two  cups  flour,  two 
teaspoons  baking  powder,  two  eggs,  grate  one-half  cake  of  unsweetened  chocolate, 
and  mix  with  one-half  cup  of  milk  and  the  yolk  of  one  egg,  sweeten  to  taste; 
add  one  teaspoon  flavoring.  Boil  the  dissolved  chocolate  until  soft,  then  add 
the  other  ingredients  and  bake  three-fourths  of  an  hour.  It  takes  one  cup  of 
milk,  one-half  of  it  for  the  chocolate.  Prepare  chocolate  first,  it  makes  the 
cake  better  if  cool  before  adding  it. 

CARAMEL  FILLING  FOR  CAKE 

One  cup  cream,  one  cup  sugar,  boil  until  it  threads;  add  this  to  six  table- 
spoonfuls  of  white  sugar,  which  have  been  melted,  but  be  careful  not  to  burn; 
add  vanilla  and  beat  until  right  consistency  to  spread  on  cake. 

CHOCOLATE  CAKE 

One  cup  sugar  one  and  one-fourth  cups  flour,  one-half  cup  butter,  one-half 
cup  water,  four  eggs,  one  teaspoon  baking  powder,  one-third  cake  melted  choco- 
late; cream,  butter  and  sugar,  add  eggs,  then  water  and  flour  alternately  and 
last  the  melted  chocolate;  bake  ten  minutes  in  quick  oven,  in  three  layers  and  use 
chocolate  icing. 

SOUR   CREAM   CAKE 

One  cup  sour  cream,  one  cup  pulverized  sugar,  one  and  three-fourth  cups 
flour  (Swansdown),  three  eggs  beaten  separately,  one  teaspoon  baking  powder 
(large),  one-half  teaspoon  soda  (small),  one  cup  nuts  or  raisins,  chopped;  a 
little  salt  and  vanilla;  beat  the  eggs,  add  sugar,  add  soda  and  cream;  roll  nuts 
in  flour;  bake  in  muffin  tins. 

CHOCOLATE  COOKIES 

Two  cups  light  brown  sugar,  one  cup  melted  butter,  one  cup  sweet  milk, 
two  eggs,  two  teaspoons  soda,  one  cup  raisins,  three  cups  flour,  one  cup  Eng- 
lish walnuts  (chopped),  one-fourth  cake  chocolate;  cream  butter  and  stir  in 
sugar,  then  the  eggs;  add  the  milk  with  thfe  soda  dissolved  in  it  and  the  flour; 
chop  the  raisins;,  break  the  nut  meats  and  dredge  with  the  flour  from  the 
three  cups;  add  the  melted  chocolate  and  drop  from  spoon  into  buttered  pan. 
When  cold  cover  with  chocolate  frosting. 

23 


SNOW    CAKE 

Three-fourth  cup  butter,  one  cup  sweet  milk,  one  and  one-half  teaspoons 
baking  powder,  two  cups  sugar,  three  cups  flour,  eight  eggs  (whites). 

CHOCOLATE  FROSTING 

One  and  one-half  cups  sugar,  two  eggs,  one  square  chocolate;  pour  boiling 
water  on  sugar  to  dissolve;  boil  until  strings;  pour  into  eggs  (not  too  hot) ;  add 
melted  chocolate;  put  into  double  boiler  and  cook  until  thick  enough  to  spread. 

NUT  CAKE. 

Three-quarters  cup  sugar;  one-quarter  cup  butter;  three-eighths  cup  milk; 
one  cup  flour ;  whites  of  two  eggs ;  three-quarters  cup  nuts  chopped,  almonds  or 
English  walnuts;  one  teaspoon  cream  of  tartar;  one-half  teaspoon  soda.  Flavor 
with  almond.  Frost  and  put  whole  nut  meats  on  frosting. 

HOT  WATER  SPONGE  CAKE. 

Beat  together  until  light,  one  and  one-half  cups  sugar  and  four  eggs;  add 
one  scant  teaspoon  good  baking  powder,  sifted  in  two  cups  flour;  pour  into 
this  one-half  cup  boiling  water. 

BLACKBERRY  JAM  CAKE. 

Three  eggs;  one  cup  sugar;  three-fourths  cup  butter;  one  and  one-half  cups 
flo^r;  two  tablespoons  milk  or  cream;  one  teaspoon  soda;  two  teaspoons  cinna- 
mon; one-half  nutmeg;  one  cup  of  jam.  Bake  in  two  layers;  put  together  with 
boiled  icing  or  jelly. 

CREAM  CAKE. 

Beat  two  eggs;  add  one  cup  sugar;  one  cup  cream;  two  cups  flour;  two 
heaping  teaspoons  good  baking  powder ;  one  cup  nuts  and  flavoring. 

ANGEL  CAKE. 

Separate  and  cool  eleven  whites  of  eggs,  sift  one  tumbler  of  flour  with  one 
level  teaspoon  cream  tartar  three  times ;  sift  one  and  one-quarter  tumblers  sugar 
three  times.  Beat  whites  until  stiff,  carefully  stir  in  sugar,  then  fold  in  the  flour, 
very  little  at  a  time;  flavor  and  bake  one  hour. 

DEVIL  FOOD  CAKE. 

Yolk  of  one  egg,  beaten  to  cream;  one-half  cup  cold  water;  one-half  cup 
sugar;  one-quarter  cake  Baker's  chocolate.  Mix  and  cook  in  double  boiler  until 
it  thickens;  add  two  teaspoons  vanillh  and  set  aside;  cream  one  cup  sugar  with 
two-thirds  cup  butter;  add  two  beaten  eggs;  one-half  cup  sour  milk,  with  one 
teaspoon  of  soda;  two  cups  flour.  Beat  well  and  stir  in  the  chocolate  mixture 
and  bake  about  three-quarters  of  an  hour. 

24 


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Special  attention  given  to  all  orders 


]Mrs.  J*.  6.  Ogilvie 


Ivins  Apartments  Building 
954    So.    Figueroa    St. 


The  New  Home  of  Occidental  College 

Lots   now  $325   up;    next   year   will   be  $1000   up. 

EDWARDS  &  WILDEY  COMPANY, 

232  Laughlin  Bid.,  Los  Angeles. 


Ctf  ip  Cooks 

Fir?       ^nder    our   big 
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SILKS 

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For  real  Silk  values  buy 
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THE  SILK  STORE 

559    SO.    BROADWAY 

ONE    DOOR    FROM   SIXTH  ST. 


Long  Beach  Ostrich  Farm 

We  have  only  one  store 
549  S.  Broadway  Phone  A  3769 

Plumes,  Willows,  Boas  and  Fans.  <|  Having  our 
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Los  Angeles  » 


Lumber,  Sash,  Doors 
Builders'  Hardware,  Lime  and  Cements 

Phone  Main  243  Home  52667 

BRESEE  BROTHERS  CO. 

UNDERTAKERS 


Lady  Attendant  855  S.  Figueroa  St. 

Automobile  Ambulance  Los  Angeles,  Cal. 

Sperry's  Flour 

Gives  Better  Results 

Because  it  is  always  uriformly  balanced.  Every 
day's  run  is  tesled  to  our  Standard  before  it  leaves 
the  mill,  tjj  Made  in  Los  Angeles  by 

Sperry  Flour  Company 


SPICED  CAKE. 

Three-quarters  cup  butter;  one  and  one-half  cups  sugar;  three  eggs;  one 
cup  milk ;  two  teaspoons  good  baking  powder ;  two  and  one-half  cups  flour ; 
one  teaspoon  cinnamon;  one-half  teaspoon  cloves;  one-half  teaspoon  nutmeg. 

WALNUT  CAKE. 

One  cup  sugar;  butter  size  of  an  egg;  one  egg;  two-thirds  cup  milk;  two 
cups  flour;  two  small  teaspoons  good  baking  powder;  one  cup  walnut  meats 
chopped.  Flavor  with  lemon. 

MILK  FROSTING. 

One  and  one-half  tablespoons  milk.  Add  enough  pulverized  sugar  to 
thicken,  and  beat  until  smooth.  Flavor. 

COMPOSITION  CAKE. 

One  and  one-half  cups  butter;  two  and  one-half  cups  sugar,  creamed  with 
butter ;  five  eggs,  beaten  separately ;  one  cup  sweet  milk ;  one  pound  seeded  and 
chopped  raisins;  one  teaspoon  soda;  five  cups  sifted  flour;  one  nutmeg,  grated- 
This  cake  improves  by  standing  several  days. 

ORANGE  CAKE. 

"Wouldst  thou  both  eat  they  cake  and  have  it"? — George  Herbert. 

Two  cups  flour,  two  cups  sugar;  one-half  cup  water;  two  teaspoonsfuls  of 
good  baking  powder;  a  little  salt;  yolks  of  five  eggs  and  wrhites  of  three; 
juice  and  grated  rind  of  one  orange;  bake  in  layers. 

Filling  for  Same — Beat  the  whites  of  two  eggs  to  a  stiff  froth,  add  enough 
sugar  for  not  very  stiff  frosting  and  the  juice  and  rind  of  one  orange;  put  be- 
tween layers. 

CHERRY  ROLL. 

Two  cups  sugar ;  two  cups  water  put  in  deep  pan  to  boil ;  make  rich  biscuit 
dough,  roll  out  and  cover  with  pitted  cherries,  drain  juice  and  add  to  the  syrup; 
roll  dough  covered  with  cherries,  as  jelly  roll,  and  place  in  boiling  syrup ;  bake ; 
delicious. 

BLACKBERRY  CAKE. 

Beat  three-fourths  cup  of  butter  and  one  cup  granulated  sugar  together  un- 
til light,  then  add  three  tablespoons  of  sour  milk;  three  eggs  beaten  light;  one 
teaspoon  of  vanilla;  pinch  each  of  cinnamon  and  cloves,  and  one  teaspoon  of 
soda  mixed  with  two  cups  of  flour.  Then  stir  in  one  cup  of  blackberries,  cooked 
with  a  little  of  the  juice,  but  do  not  mash.  Pour  into  two-layer  cake  pans.  Bake 
and  when  cold  ice. 

SPICE  CAKE. 
One-half  cup  of  butter;  one  cup  of  sugar;  three-quarters  cup  of  water  or 

25 


milk;  three  eggs;  one-half  teaspoon  cinnamon;  nutmeg;  two  teaspoons  good 
baking  powder;  allspice.  Beat  butter  and  sugar  to  a  cream;  add  yolks  of 
three  eggs  and  whites  of  two;  beat  until  it  is  quite  creamy;  then  add  the  water 
and  spices.  Mix  baking  with  flour;  use  enough  flour  to  make  a  stiff  batter. 
Take  the  white  of  the  third  egg  and  beat  enough  pulverized  sugar  to  make  a 
frosting. 

SPONGE  CAKE. 

Six  yolks  of  eggs;  two  cups  of  sugar;  one  cup  of  boiling  water;  one  table- 
spoon good  baking  powder  (small)  in  two  and  one-half  cups  flour;  three 
whites  of  eggs  beaten  stiff.  Mix  eggs  and  sugar  to  a  cream,  then  add  the  boil- 
ing water,  flour  and  baking  powder  and  whites  of  eggs  last.  This  makes  one 
large  cake  or  two  small  ones. 

RAISED  CAKE. 

One  cup  of  sugar;  one-half  cup  of  butter  creamed;  add  one  well  beaten 
egg;  one  cup  bread  sponge;  one-half  cup  sweet  milk;  one  teaspoon  each  soda, 
cloves,  cinnamon  and  allspice;  one  cup  each  of  raisins  and  currants  (chopped)  ; 
flour  enough  to  make  as  thick  as  fruit  cake.  Put  in  oven  and  bake  at  once. 

FRUIT  CAHE. 

One  pound  flour  (one  quart) ;  one  pound  brown  sugar,  three-quarters 
pound  butter;  three  pounds  seeded  raisins;  one  pound  currants;  one  pound  cit- 
ron; one-quarter  pound  almonds;  one  nutmeg;  one  tablespoon  cloves,  cinnamon, 
etc. ;  one  wine  glass  brandy ;  ten  eggs.  Stir  butter  ad  sugar  to  a  cream.  Then 
add  whites  and  yolks  of  eggs  beaten  separately.  Then  spices  and  add  the  flour 
just  before  it  is  put  in  the  pan.  Bake  slowly.  Good. 

MOLASSES  CAKE. 

One  cupful  molasses;  one  cupful  sugar;  one  cupful  sour  milk;  three  and 
one-half  cupfuls  flour;  one-half  cupful  butter;  three  eggs;  two  teaspoons  soda; 
teaspoon  ginger;  a  little  cinnamon. 

ANGEL  FOOD. 

PART  I. — One-half  cup  of  sugar;  one-half  cup  of  sweet  milk  with  one 
level  teaspoon  soda  dissolved  in  milk.  Yolks  of  two  eggs. 

PART  II. — One-  half  cup  sugar;  one-half  cup  milk;  yolks  of  one  egg;  one- 
half  cake  of  chocolate.  Boil  till  dissolved,  stirring  all  the  while.  Let  cool  and 
add  to  the  other  part.  One  and  one-half  cup  flour  or  enough  to  make  batter 
thick  enough;  add  whites,  last  beat  stiff.  Leave  one-half  for  frosting. 

LIGHT  CAKE. 

One  cup  sugar;  one  tablespoonful  of  butter;  one  egg;  one-half  cup  milk; 
one  and  one-half  cups  flour;  one  heaping  teaspoonful  of  good  baking  pow- 
der; flavor, to  suit. 

26 


SOCIAL  CAKE. 

One  cup  of  butter;  two  cups  of  sugar;  three  and  one-half  cups  flour;  five 
eggs,  beaten  separately;  three-quarters  of  a  cup  of  milk;  one  teaspoon  of  cream  of 
tartar;  one-half  teaspoon  of  soda;  flavor  with  lemon. 

GINGER  CAKE. 

One-half  cup  sugar;  one-half  cup  butter;  one  cup  molasses;  one  teaspoonful 
of  cloves;  one  teaspoonful  of  cinnamon;  one  teaspoonful  ginger;  two  teaspoon- 
fuls  soda  in  one  cup  boiling  water;  two  and  one-half  cups  of  flour;  two  eggs 
beaten  lightly  add  last;  bake  in  two  loaves  in  a  slow  oven. 

WHITE  POUND  CAKE. 

Beat  to  a  cream  one  pound  of  sugar  (one  pint)  and  one-half  of  butter;  two 
teaspoonfuls  of  good  baaking  powder;  one  pound  of  flour;  whites  of  sixteen 
eggs  beaten  very  stiff  and  add  last;  cover  with  frosting  before  it  cools. 

SPONGE  CAKE. 

One  cup  sugar;  three  eggs  beaten  separately;  three  and  one-half  tablespoons 
millc;  one  cup  flour;  one  teaspoon  baking  powder. 

JAM  CAKE. 

One  cup  of  .sugar:  one-half  cup  of  butter;  two  eggs;  one-half  cup  of  jam; 
one-half  cup  of  sour  cream;  one  teaspoonful  of  soda;  flour  enough  to  make  a 
batter. 

FIG  FILLING. 

One  cup  of  figs  chopped  fine ;  one-half  cup  of  sugar ;  one-half  cup  of  water ; 
put  on  the  stove  and  cook  for  five  minutes  then  stir  till  cool,  then  put  on  the 
cake. 

CREAM  PIE  FILLING. 

Three  cups  of  milk  put  on  to  warm;  stir  in  one  cup  of  sugar;  one-half  cup 
of  corn  starch  mixed  with  milk  to  thicken  the  milk  and  one  egg  well  beaten ;  then 
flavor  and  let  cool  till  thickened. 

WHITE  MOUNTAIN  CAKE. 

Two  cups  sugar;  one-half  cup  butter;  whites  of  six  eggs,  well  beaten;  one- 
half  cup  sweet  milk;  two  cups  flour;  one  cup  corn  starch;  two  teaspoons  baking 
powder;  bake  in  layers. 

FROSTING. 

Boil  two  cups  sugar  and  one-half  cup  water  until  it  spins  a  thread  or  forms 

27 


a  soft  ball  in  cold  water;  pour  over  the  beaten  whites  of  two  eggs.       Flavor, 
beat.     When  cool  spread  between  layers  and  on  top  and  sides  of  cake. 

PRUNE  CAKE. 

One  and  one-half  cups  sugar;  tablespoon  butter;  yolks  of  three  eggs  mixed 
well;  one  and  one-half  cups  of  stewed  prunes  which  have  been  run  through  a 
sieve;  dissolve  one  teaspoon  of  soda  in  the  prunes;  two  and  one-half  cups  sifted 
flour  in  which  one  teaspoon  cinnamon  and  one-half  teaspoon  each  cloves  and 
allspice  have  been  sifted;  two  tablespoons  chocolate  which  have  been  dissolved 
with  a  little  hot  water.  Lastly  add  half  the  beaten  whites  of  the  eggs  and  save 
the  other  half  for  filling. 

Filling. — One  cup  sugar;  one-half  cup  water;  cook  until  it  will  thread  when 
it  falls  from  a  spoon;  add  to  the  beaten  whites  and  beat  until  thick  enough  to 
spread.  This  is  delicious,  don't  fail  to  try  it. 

BROWN  STONE  FRONT  CAKE. 

Part  I. — One  cup  of  sugar;  one-half  cup  of  butter;  two  eggs;  one-half  cup 
of  milk;  flour  enough  to  make  a  stiff  batter. 

Part  II. — Three  tablespoonfuls  of  chocolate;  one  and  one-half  teaspoons  of 
soda;  one-half  cup  of  hot  water;  put  on  the  stove  and  boil  three  minutes;  then 
take  off  and  stir  it  into  the  first  part  and  bake  in  a  moderate  oven. 

DATE  OR  FIG  CAKE. 

One  cup  of  sugar;  one-half  of  butter;  two  eggs;  one-half  cup  of  syrup;  two 
cups  of  flour;  one  cup  of  buttermilk;  one  teaspoonful  of  soda;  one  teaspoonful  of 
chocolate;  one-half  cup  of  nuts  or  figs  or  dates;  drop  on  a  butter  tin  and  bake 
in  a  hot  oven. 

Jc?0  attfo  irmkfi 

LEMON  ICE. 

Juice  of  four  lemons;  one  cup  cream;  three  cups  milk;  two  and  one-half 
cups  sugar;  one-half  teaspoon  lemon  extract.  Dissolve  the  sugar  in  the  milk;  put 
in  freezer  with  the  cream,  and  freeze  till  it  congeals  a  little;  then  add  the  juice 
of  the  lemons  and  extract,  and  freeze  hard.  Use  only  three  lemons  if  you  do 
not  want  it  quite  tart; 

MAPLE  BISQUE. 

Four  eggs ;  one  pint  cream ;  one  cup  maple  syrup.  Cook  yolks  and  syrup  to- 
gether till  thick.  Whip  cream  and  eggs  separately,  and  put  with  the  custard 
when  cold;  then  freeze.  It  will  serve  six  bountifully,  and  more  if  served  in 
sherbet  cups.  Delicious,  but  rich. 

FROZEN  PUDDING. 

One  pint  whipped  cream;  one  cup  sugar;  three  eggs.  Partly  beat  cream; 
beat  yolks  and  sugar;  add  to  cream.  Mix  in  the  whites  of  eggs,  beaten  stiff;  add 
about  one  cup  of  walnut  meat  chopped  fine  and  pack  in  ice  to  freeze. 

28 


APPLE    SHERBET 

One  and  one-half  pints  apple  sauce,  cooked  without  sugar  and  strained  ; 
one  pint  cream,  whipped;  two  cups  sugar;  4  eggs,  whites  of,  beaten  stiff;  one 
teaspoonful  vanilla;  freeze  about  one  and  one-half  hours  before  serving. 

MILK    SHERBET 

Two  and  one-half  lemons  and  some  of  the  grated  rind,  one  quart  milk, 
one  pint  sugar;  dissolve  lemon  juice  and  sugar  and  put  this  in  the  freezer  and 
turn  the  crank  a  few  times  —  when  chilled  add  the  milk  (cold). 

FROZEN  LINDA  PUDDING. 

Whip  one  pint  of  cream  ;  flavor  with  two  teaspoons  of  vanilla  ;  one-quarter 
cup  of  sugar  added  to  cream.  Color  one-quarter  of  the  whipped  cream  a  light 
green  and  put  it  in  a  mold.  Then  sprinkle  with  preserved  cherries,  cut  in  small 
pieces  (or  citron).  Then  put  a  layer  of  one-half  the  whipped  cream  (white) 
next,  and  sprinkle  chopped  almonds  over  this.  Color  the  rest  of  the  cream  pink 
and  add  a  layer  of  Sultana  raisins  on  top.  Cover  tightly.  Place  it  in  salt  and 
ice  for  three  hours. 

MAPLE  PARFAIT. 

Eight  yolks  or  four  whole  eggs  ;  one  cup  hot  maple  syrup  ;  one  pint  thick 
cream.  Beat  the  eggs  and  pour  slowly  into  the  syrup.  Cook  until  mixture  coats 
the  spoon,  stirring  constantly  to  prevent  burning.  Let  cool  and  add  the  cream; 
then  whip  until  thick.  Pack  in  ice  with  plenty  of  salt  and  let  stand  four  or  five 
hours. 


PERSIAN  SWEETS. 
(An  Afternoon  Dainty.) 

Equal  portions  of  figs,  dates  and  nuts.  Put  through  food  chopper.  Roll  in 
powdered  sugar  into  balls  about  size  of  a  walnut. 

CHOCOLATE  FUDGE. 

Use  two  and  one-half  heaping  teaspoons  of  cocoa  ;  two  cups,  of  sugar  ;  one 
cup  of  milk;  one  teaspoon  of  butter.  Boil  until  a  teaspoonful  of  the  mixture 
makes  a  soft  ball  in  water.  Remove  from  the  fire  and  add  one  teaspoonful  of 
vanilla.  Beat  until  stiff  and  pour  into  a  buttered  pan. 

BUTTERSCOTCH. 

Two  cups  sugar;  two  tablespoons  water;  piece  of  butter  size  of  an  egg.  Boil 
without  stirring  until  it  hardens  on  a  spoon.  Pour  out  on  buttered  plates  to 
cool. 

SALTED  ALMONDS. 

One-third  cup  olive  oil;  one-half  pound  blanched  almonds;  a  little  salt.  Use 
salt  after  they  have  been  browned  in  the  oil. 

29 


DIVINITY  CREAMS. 

Two  cups  granulated  sugar;  one-half  cup  corn  syrup;  one-half  cup  water. 
Boil  until  it  forms  brittle  ball  in  cold  water.  Pour  slowly  over  beaten  whites  of 
two  eggs,  stirring  constantly,  and  when  almost  stiff  add  one  cup  chopped  nuts 
and  vanilla. 

FRENCH  NOUGAT  CANDY. 

The  whites  of  an  egg;  one-half  egg  shell  full  of  water;  flavoring.  Stir  in 
4X  sugar  until  you  can  handle  with  your  hands.  Add  chopped  nuts  and  make 
into  molds.  It  can  be  made  yellow  with  the  yolk  of  an  egg,  brown  with  grated 
chocolate;  red  with  red  sugar.  It  improves  with  standing. 

CIRCUS  TAFFY. 

Two  cups  sugar;  two  tablespoon  glycerine;  one  cup  water;  one  teaspoon 
cream  of  tartar.  Boil  without  stirring.  When  it  hardens  in  water  it  is  done. 
Add  teaspoon  flavoring;  pour  out  in  buttered  pan.  When  cool,  pull  until 
white. 


UNBOILED  CREAM  FOR  CANDIES. 

To  make  cream  for  candy  requires  only  the  white  of  an  egg;  an  equal 
quantity  of  water ;  an  equal  quantity  of  confectioners'  sugar.  Mix  the  water  and 
white  of  egg  well  together ;  then  work  in  enough  sugar  to  make  a  firm  but  not 
hard  paste. 

DIVINITY  CANDY. 

To  one  half  cup  syrup  take  three  cups  brown  sugar  and  two-thirds  cup 
water  and  set  to  boil.  When  it  will  make  a  soft  ball  when  tested  in  water  pour 
slowly  over  the  whites  of  three  eggs  which  have  been  beaten  with  one-half  tea- 
spoon salt,  to  a  stiff  froth,  beating  continually.  The  dish  may  be  set  in  cold 
water  which  will  hasten  its  thickening.  Add  one  cup  nut  meats,  turn  in  buttered 
tins,  cut  in  squares. 

CHOCOLATE  CARMELS. 

Scrape  fine  or  grate  four  squares  of  chocolate  into  one  cup  of  milk.  Set  to 
boil,  and  when  chocolate  is  entirely  melted  add  one  cup  of  molasses;  one  cup  of 
brown  sugar;  heaping  tablespoon  butter  and  vanilla  extract.  If  desired,  chopped 
nuts  may  be  added.  Pour  into  greased  pan  to  harden  and  mark  into  squares 
when  cool. 

PEANUT  CANDY. 

To  one  pound  brown  sugar  add  one  cup  molasses  and  one  cup  water.  Boil 
until  it  hardens  when  dropped  in  cold  water.  Just  before  taking  from  fire,  add 
two  ounces  butter  and  three-quarters  pound  peanuts.  Pour  into  well  buttered 
tin.  Be  careful  in  preparing  the  meat  that  none  of  the  brown  skins  are  left  on. 

30 


APPLES  are  good  for  those  disposed  to  gout  and  sluggish  liver,  as  well  as  for  all 
bound  to  a  sedentary  life. 

ORANGES  are  a  remedy  for  influenza,  also  a  purifier  of  the  system. 
PINEAPPLES — The  juice  of  the  pineapple  contains  digestive  powers. 

THE  PEACH,  STRAWBERRY  AND  GRAPE  rank  very  high  amongst  fresh  fruits,  having 
great  tonic  properties. 

LOSE  none  of  the  parts  next  to  the  skin  of  fruits,  as  -here  the  mineral  elements  are 
especially  stored. 

THE  SQUASH  has  considerable  food  value,  rich  in  gluten. 

THE  CARROT  is  very  nutritious,  allays  inflammation,  and  contains  pectic  acid,  which 
acts  upon  other  food,  promoting  digestion. 

CELERY  is  also  a  valuable  agent  against  rheumatism,  and  a  wonderful  nerve  toner. 
WATERCRESS  is  pungent  stimulant.     Counteracts  the  effect  of  nicotine. 
HORSERADISH  stimulates,  cleanses  and  tones  up  the  system. 

RHUBARB  strengthens  and  incites  the  overworked  stomach  to  healthy  action,  while 
its  laxative  qualities  enable  the  clogged  system  to  rid  itself  of  much  effete  matter. 

SPINACH  and  other  greens  are  fine  spring  vegetables,  contain  much  iron  and  have 
a  remedial  effect  on  the  lungs  and  liver. 

LETTUCE,  fresh,  crispy  lettuce,  is  of  untold  value  to  nervous  people,  adults  or  child- 
ren. 

Don't  forget  the  old  time  ONIONS,  for  in  "Onion  there  is  strength."  It  cleanses  the 
general  system. 

ASPARAGUS  is  another  great  cleanser,  highly  esteemed  for  its  diuretic  and  tonic 
properties. 

BILLIOUS  HEADACHE — For  billious  headache  take  the  juice  of  a  lemon  in  hot  water 
before  breakfast,  but  you  must  not  use  sugar  with  it- 

How  TO  CLEAN  AND  KEEP  A  GAS  RANGE  IN  FIRST  CLASS  ORDER — The  life  and  effi- 
ciency of  a  Gas  Range  depend?  upon  keeping  it  clean.  Unlike  the  old-fashioned  Coal 
Range,  it  does  not  burn  off  or  absorb  the  accumulations  which  gather,  thus  the  need  for 
attention.  In  cleaning  the  range,  every  portion  inside  and  out  should  be  rubbed  with  an 
oily  cloth.  For  oiling  the  cloth  use  a  small  piece  of  lard  or  suet  free  from  salt.  Olive 
oil,  however,  is  the  most  desirable.  Under  no  circumstances  should  you  oil  the  stove  when 
cold. 

To  CLEAN  CARPETS — There  is  just  one  way  to  keep  carpets  perfectly  clean.  Use  or 
have  a  Vacuum  Cleaning  Machine  in  place  of  the  broom  each  week,  or  each  day  if  need  be. 
There  is  nothing  about  the  house  which  affords  such  a  secure  hiding  place  for  germ  laden 
dust  as  the  carpets,  and  the  plan  of  periodically  renovating  them  is  not  only  ancient  and 
unclean,  but  unhealthy  as  well.  The  medical  profession  is  up  in  arms  about  the  germs 
which  a  fly  brings  from  the  street  on  its  feet !  How  many  more  germs  will  adhere  to  the 
human  foot  than  the  foot  of  a  fly?  A  Vacuum  Machine  is  the  only  thing  which  will  re- 
move all  the  dirt  from  a  carpet  without  creating  dust  somewhere  else. 

31 


Table  of  Weights  and  Measures 


4  teaspoonfuls  of  liquid 

4  tablespoonfuls  of  liquid     . 

1  tablespoonful  of  liquid  . 

1  pint  of  liquid 

2  gills  of  liquid 

1  kitchen  cup        .        .        . 

1  heaping  quart  of  sifted  flour,  or  4  cups 

4   cups   of   flour   

I    rounded   tablespoonful   of   flour   . 

3  cups    of    cornmeal    .... 
\i/2   pints   of  corn  meal   . 

1    cup   of  butter 

1  pint  of  butter         .... 
1  tablespoonful  of  butter 
Butter  the  size  of  an  egg 
Butter  the  size  of  a  walnut 

1  solid  pint  of  chopped  meat    . 
10  eggs  

A  dash  of  pepper       . 

2  cups  of  granulated  sugar    , 
1  pint  of  granulated  sugar 

1  pint  of  brown  sugar    .... 
2l/2  cups  of  powdered  sugar     . 


INDEX 


Bread   and   Rolls 

Cake 

Candies 

Fish 

Ices   and    Drinks 

Meats     - 

Pies  and  Puddings 

Miscellaneous 

Vegetables 

Soup 

Soups 

Waffles  and  Pancakes  - 


-  1  tablespoonful 
-1/2  gill,  */4  cup,  or 

1  wineglassful 
-i/2  ounce 

-  1  pound 

-  1  cup,  or  1/2  pint 
-1/2  pint 

-  1  pound 

-  1  quart,  or  1  Ib. 
-i£  ounce 


-  1  pound 

—  1  pound 

— y$  teaspoonful 
3  good  shakes 

—  1  pound 

—  1  pound 
— 13  ounces 

—  1  pound 


Page 
13 
21 
29 

-  2 
28 

-  3 
17 

-  31 

6 

1 

1 

16 


32 


Vermont  Plumbing  &  Gas  Appliance  Co. 


Practical 
Plumbers 


Estimates  Fur- 
nished on  all 
Classes  of  Work 

All  Kinds  of 
Remodeling 

We  Cater  to 
Owners  and 
Architects  who 
Appreciate    High- 
grade  Work 


Gas  Fitters 


Electrical  Sup- 
plies and  Re- 
pairing 

The    Ruud,    Pitts- 
burg  and  Hum- 
phrey Automatic 
Heaters  a 
Specialty 

Our  Prices  Include 
Strictly  First- 
class  Guaranteed 
Work 


Home  53893 
West  5929 


H.  T,  ALLAN,  Proprietor 

2506  WeSl  Pico  Street 


Quality  Confectionery 
2 1  1  WeSt  Fourth 

Opposite  the  Angelus 
Los  Angeles 
Home  A  7655 


l?iflu  nf  gr  ©ranrir  IBlnssom 


A.  Lee  Shepard,  Prop.  Phone  F  7975 

S  h  e  p  ard 
Optical  Co. 

Occulisls"  Prescriptions 
Filled 

Rooms  632-633 

Security    Bldg. 
Cor.  5th  and  Spring  Los  Angeles,  Cal. 


WesYI5ll 


: 22588 


C.  A.  CARROLL  DRUG  CO. 

Free  Delivery 

Prescription  Pharmacists 

Drugs,  Stationery,  Magazines,  Soda  Water,  Cigars;  Candy 

Visit  the  Sanitary  Liquid  Iceless  Soda  Fountain 
Cor.  Pico  and  Union  Ave.  Los  An^-les,  Ca). 


CI3WITY 


Oldest   and    Largest    Savings 
Bank    in    the    Southwest. 


Resources $30,000,000.0.     Capital  and   Reserve    $  1,938,000.00 

Pays   the   most    liberal    interest   consistent   with    sound    and    safe 

banking. 
Largest  and  best  equipped  Safe  Deposit  and  Storage  Department 

in   the  West. 
Security  Building  Spring  and  Fifth  Sts. 


Laundry  Co. 


719-729  S.   Los  Angeles  St. 
Phcne  M   1262  F  1262 


We^tlake 
Pharmacy 

Mrs.  C.  L.  Washburn,  Prop. 

Cor.  7th  and  Alvarado 
Opp.    WeSllake     Park 

Phones:     Main  890;  51890-52890 


Phones: 

Sunset  West  9907 
Home  21438 

PALM  PLACE  GROCERY 

Otto   Mueller,   Prop. 

Fancy  Groceries 
Fruits,  Vegetables 


Cor.  Pico  and  Hoover  Sts. 

Unlimited 
Electricity 
For  All 
Purposes 

Southern  California 
Edison  Eledtric 


Chas.   A.  Holland 

H.    L.   Yonder   Kuhlen 

Home   F5113;   Main   924 

AMERICAN 
ELECTRIC  COMPANY 

ELECTRICAL  CONTRACTORS 

Gas   and   Electric   Fixtures   and 
Supplies 

756    S.    Hill    St.,    Los    Angeles 


Swinehart  Tires 

Accessories:      Mechanical     and 

Rubber    Goods 

Vulcanizing 

of    Every    Description 

Los  Angeles 
Vulcanizing  Co. 

Home    F    1618;    Main    6211 
1015-17    So.    Main    St. 
1016    So.    Broadway 


United  States  Depositary 

STATEMENT 


.Hiiptroller's  Call 


OF   CONDITION 

CITIZENS  XATIONAL  BAXK 

OP   LOS   ANGELES 
AT    THE    CLOSE    OF    IH  SINESS    MARCH    THE    SEVENTH,    1911 

LIABILITIES 

Capital    Stock    .......  $1,000,000.00 

Surplus     ...........       500,000.00 

Undivided    Profits 
less  expenses 

and    taxes    paid..        118,951.14 
Reserved    for    taxes.  .  6,542.36 

Circulation     ........    1,000,000.00 

Deposits    ...........    *.<>93.3«2.64 


RESOMtTiOS 

Loans      and      D:S3    unts.i 
United   States  Bonds    .  .  . 
Five    Per   Cent    Fund   .  .  . 

Municipal    and    Other 

Bonds    

Furniture   and    Fixtures 

Cash    and    Due   from 


Banks 


1,001,000.00 
50,000.00 

971,947.20 
77,500.00 

3,387,459.65 


*10,718,85«.14  $10,718,856.14 

ENLARGED  SAFE  DEPOSIT  AND  STORAGE  VAULTS 

MODERN  IN  EVERY   RESPECT 


E.J-ST  ANTON 

Sugar   Pine,    Kiln-Dried   Yellow   Pine   and    White    Cedar,    Hardwood 

Lumber   Flooring  and  Veneers. 

EIGHTH  AND  ALAMEDA  STREETS. 

Office  Phones— Main  59;  Home  F6655. 

Yard   Phones— Main   1046;   Home  F7027. 

The  largest  and  most  complete  stock  of  Sugar  and  Yellow  Pine, 
White  Cedar  and  Hardwoods  in. the  West. 

Motto— "Fair   dealing;    dry   lumber;    good    grade." 
Carload   lots,   Sugar   Pine,    Yellow    Pine,    White    Cedar   or    Hard- 
wood   wholesale. 

SYLMAR    OLIVE    OIL 

AND  RIPE  OLIVES 

DIRECT  FROM  THE  RANCIi  IN 

CALIl-ORNIA 

Sylmar  Olive  Oil  was  awarded  the 
Grand  Prize  (highest  award)  at  the  St. 
Louis  World's  Fair  in  competition  with 
all  other  olive  oils. 

We  produce  Sylmar  Olive  Oil  under 
the  most  favorable  conditions  from  the 
h'nest  ripe  olives  grown  in  California. 
We  own  the  largest  olive  ranch  in  the 
world  and  the  most  improved  mill.  We 
pick,  press  and  bottle  our  own  product. 
In  a  word,  we  produce  the  highest  qual- 
ity of  olive  oil  in  the  world. 

Sylmar  Olive  Oil  retains  all  the  rich 
fruity  flavor  of  ripe  California  olives, 
and  is  most  palatable.  Sylmar  will  keep 
longer  than  any  other  olive  oil  without 
turning  rancid.  Sylmar  can  be  pur- 
cl  ased  with  tie  confidence  that  every 
bottle  will  stand  the  most  rigid  chemi- 
cal analysis  and  be  proven  free  from  adulteration. 

Our  Ripe  Olives  are   packed  either   in   glass  or  sanitary  tin   cans. 
\nk  your  dealer  for  Sylmar  Olive  Oil.     If  1  e  cannot  supply  you.  send 
to  our  address  Post  Office  or   Express  M  mey   Order  for  three  d  >llars  for 
three  of  the   large   size  bottles,  and    we  will   deliver  them    to   y.ui   express 
prepaid. 

We  publish  a  booklet  containing  physicians'  directions  for  medicinal 
uses  of  olive  oil,  description  of  our  process  and  other  valuable  informa- 
tion.     We  will   mail    this   booklet  and   sample   bottle   of   Sylmar   Olive   Oil 
for  lOc  in  postage  stamps. 
\iitnrnl  Oil  of  Olives  Perfected  from  "Blos.s«'ms  to  Bottle     on  the  Largest 

Olive   Knnch   in   the.  World. 
LOS  A-NCiEI.KS  OLIVK  GRCVWKRS'   AS**N.  LOS    ANGKLKS,    CAL. 


Sunset  Main  7759 


Home  F  7277 


MAGNET  LAUNDRY 


1148-1160  CROCKFR  ST. 


LOS  ANGELES,  CAL. 


T  L 


A  Beautiful  Memorial  Park 

Under  Perpetual  Care 


CITY  OFFICE 

Wright  &  Callender  Bldg 

4th  and  Hill  Sts. 


Both  Phones 


CEMETERY  OFFICE 

Tropico,  Cal. 
on  Glendale  Road 


Finest  and  Most  Complete  Bath  and  Massage  Parlors  on  the  Coast 

latfya  §>amtarium 

Greco-Roman,  Turkish,  Mop,  Mineral   and   Radium   Sulphur  Baths 

For  Ladies  and  Gentlemen 

Prof.  R.  W.  Reading,  E.   M.   T.   D..  Electro-Mechano-Theraphy  Physician 
Mrs.  E.   D.   Gain,  E.   M.  T.  D..  Manager 

338^  SO.  HILL  ST.  LOS  ANGELES,  CAL. 


The  Home  Telephone  j&  TeL  Go. 

Is  distinctly  a  HOME  company.      It's  capitalized 
and  officered  at  home. 


That's  a  point  Well  worth  remembering 


Home  Telephone  &  Tel.  Co. 


716  South  Olive  St. 


Visit  the 

Vegetable    Silk    Shop 

For  the  best  in 

Hosiery  and  Underwear 

502  Laughlin  Bldg. 


BAKED  TOMATOES  WITH  CORN. 

Remove  a  slice  from  the  top  of  the  required  numher  of  tomatoes 
and  scoop  out  the  centers ;  cut  off  the  tops  of  the  kernels  from  ears  of 
fresh  sweet  corn ;  scrape  out  tne  pulp,  leaving  the  hulls  on  the  ears. 
Sprinkle  a  little  salt  on  the  inside  of  the  tomatoes,  mix  a  little  salt  and 
paprika  and  butter  with  the  corn.  Set  the  pieces  cut  from  tomatoes 
in  place,  put  in  buttered  earthenware  dish  and  bake  in  moderate  oven 
until  tomatoes  are  soft.  Green  and  red  peppers  may  be  mixed  with  the 
corn  instead  of  paprika.  This  dish  is  suitable  for  luncheon  or  supper, 
or  as  a  vegetable  entree  at  dinner. 

CHEESE  SOUFFLE. 

One  tablespoonful  butter,  1  tablespoonful  flour,  1  cupful  cheese 
(old)  grated,  1  cupful  milk,  3  eggs,  salt,  pepper,  paprika  to  taste.  Melt 
butter  in  chafing  dish.  Add  flour ;  when  reduced  to  a  smooth  paste, 
add  milk  and  stir  until  it  thickens.  Add  the  cheese  and  cook  until 
cheese  is  melted,  stirring  the  meanwhile.  Add  yolks  of  eggs,  which 
have  been  beaten  light. 

When  all  is  the  consistency  of  custard,  gently  fold  in  the  whites 
of  the  eggs  which  have  been  beaten  very  stiff.  Cook  from  10  to  15 
minutes  covered. 

CRAB  A  LA  NEWBERG. 

Pick  crab  in  pieces,  place  on  stove  with  wjne  glass  sherry,  simmer 
slowly;  when  nearly  dry,  add  little  salt,  3  eggs,  beaten  light,  1  table- 
spoonful  of  butter.    Do  not  put  in  eggs  until  just  before  serving. 
SHRIMP  NEWBERG. 

Two  eggs,  ]/2  pint  cream,  %  teaspoon  Worcestershire  sauce,  but- 
ter size  of  a  walnut,  1  can  of  shrimps. 

Cut  shrimps  in  2  or  3  pieces.  Cook  in  chafing  dish  or  double  boiler 
till  it  thickens.  Serve  on  hot  toast. 

WELSH  RAREBIT. 

Place  in  chafing  dish  piece  of  butter  size  of  walnut ;  when  melted 
a; Id  1  pound  of  rich  American  cream  cheese,  cut  or  shave  into  small 
pieces.  Stir  until  melted,  then  cayenne  pepper  to  taste.  Have  */2  tea- 
spoon dry  mustard  in  cup  mixed  smooth  with  a  little  cold  water;  add 
boiling  water  until  cup  is  half  full.  Pour  into  the  melted  cheese  to  thin 
it.  Stir  a  few  minutes  till  well  mixed,  then  add  yolks  of  2  eggs  w«ll 
beaten.  Stir  a  few  minutes,  and  serve  on  hot  crackers. 


i    -- 


Caloric   Tireless   Cooker 


Bakes,  Roasts 
and  Boils  the 
Raw  Material 
Price  $10  Up 

Frick-Fleming   Hdw.  Co. 

AGENTS 
124  S.  Spring  St.       Los  Angeles,  Cal. 


LIDKMKY 


TEA  AND  COFFEE. 

"Nothing  regulates  a  man's  temper  and  humor  for  the  clay  more 
than  does  a  good  breakfast,  and  a  cup  of  good  coffee  constitutes  a  good 
breakfast." 

HINTS  ON  TEA  MAKING. 

First,  the  water  in  which  the  leaf  is  used  should  be  poured  on 
the  tea  the  moment  it  boils.  Of  all  teapots,  the  little  brown  earthenware 
teapot  is  the  very  best  for  the  purpose.  The  teapot  must  be  thoroughly 
hot  before  tea  is  put  into  it.  The  connoisseur  will  half  fill  it  with  hot 
water,  put  on  the  lid,  and  set  it  on  the  heating  stove  or  range  until 
only  the  handle  can  be  touched  with  impunity  from  heat.  By  following 
this  plan,  less  tea  is  required  than  if  the  thorough  heating  of  the  teapot 
has  been  neglected.  About  8  minutes  are  required  for  the  infusion  of 
black  tea  and  about  5  minutes  for  green. 

GOOD  COFFEE. 

One  pint  of  coffee,  enough  cold  water  to  wet  the  grounds,  1  gallon 
boiling  water;  boil  3  minutes;  let  stand  where  it  will  keep  hot  for  15 
minutes,  then  drain  and  it  is  ready  to  serve. 

FRENCH  DRIP  COFFEE— "CAFE  NOIR." 

In  making  coffee  use  fresh  water  as  soon  as  it  boils.  Do  not  let  it 
boil  and  steam  until  the  pure  water  is  all  evaporated.  For  1  ordinary 
cup  take  2  tablespoonfuls  of  finely  pulverized  coffee,  which  press  down 
slightly  in  the  strainer,  then  pour  on  the  boiling  hot  water,  letting  it  drip 
for  about  8  minutes.  When  the  water  is  all  filtered  through,  you  have 
"Cafe  Noir,"  a  very  strong  black  coffee. 


High  Grade  Meats,  Fish,  Fruits  and  Delicacies 

Young's  Market  Co. 

450  South  Broadway 


Walk-Over 

BOOT  SHOPS — 


Cor.  4th  &  Spring,  and  623  S.  Broadway 

WALK-OVER  FOOTWEAR  FOR  WOMEN 

Pre-eminent  in  America  in  style,  comfort  and  quality 


Always    correctly     reflecting    the 
latest  authentic  f'~>«"»twear  ^asHions 


<K  r 
vp  J 


Not  only  Pure,  bu       ||||11I1I11»»     • 

Ben    *000537993  ' 


Quality  Products 

Always  Lead 
THE  JOANNES-SPLANE  COMPANY 

Importers,  Roasters,  Manufacturers 
Los  Angeles,  Cal. 

This,  the  last  space  of  the  cover  page,  has  been 
reserved  for  the  BEST 

XXXX  FLOUR 

IS  THE  BEST  FOR  FAMILY  USE 


EST  FOR  BREAD 
EST  FOR  CAKES 
EST  FOR  PASTRY 


T 
R 
Y 

O 

u 

R 


C 
O 
R 

N 

M 
E 
A 
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If  used  in  all  your  baking  you  will  have  best 
results  and  no  failures 

A  home  Product,  made  in  Los  Angeles 
Los  Angeles  Milling  Company 


Save  for  the  Home 
at  the  Home  Savings 

Lay  aside  a  definite  sum  at 
stated  times  and  keep  these  sav- 
ings in  a  cumulative  interest 
bearing  savings  account  here. 


iElfiit'-'-   ,;,  c  c  ;  33^-t         d333          oeariiig    sctvmgo      av.^v.«»»u     ,  ^. 

You'll  always  take  out  more  than 


you  put  in.      Money,   like   faith, 
grows  by  right  use. 


Home  Savings  Bank 


Alexandria  Hotel  Bldg. 


5th  and  Spring  St. 


Hello!    Do  You  Want 

Bungalow  Wall  Paper 

New  Goods,  Latest  Styles,  Special  Prices 

$3.00  Leathers  now            $1.50  Roll  $2.00  Tapestries  now      $1.06  Roll 

ports,   two  tone       .50  Roll  .50  Bed  Room  Stripes      .25  Roll 

Imports,    two  tone       .75"  Roll  Shades 

,w             .75  Ro-il  Paint 


See  Our  Stock  Before  You  Buy 


Chicago  Wall  Paper  House 


Phones  M  2155 
F2303 


F.  J.  BAUER,  Proprietor 

660  South  Spring  Street 


Hydro  Pura 

a  Modern 

Washing  Powder 


The  Best  Water  Softener  and'  Cleanser  Known 


SOLD  BY  ALL  GROCERS 
SCHALK  CHEMICAL  CO.       LOS  ANGELES,  CAL. 


